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  • Healthy Recipes with Fresh Herbs

    Fresh herbs boost flavor and nutrition in these healthy recipes-without adding extra fat, calories, or sodium

    "I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around."-James Beard

    Things may not be quite so desperate for the everyday cook, but Beard has a point. Joining parsley, chives, and chervil in the traditional French seasoning known as fines herbes, sweet and delicate tarragon is also a popular complement on its own in chicken, fish, and egg dishes. It is even said to provide temporary relief from pain.

    But let's not stop at tarragon. Other herbs that sprout up in spring, such as dill, mint, or parsley, can instantly put an end to the doldrums of winter cooking. Plus, herbs have powerful antioxidant properties (with oregano, dill, thyme, rosemary, and sage among the most potent). They've been used for centuries to ward off disease (and evil). And for those of us on a perpetual path to better eating, herbs

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  • Healthy Spring Recipes

    Wholesome recipes for the season's best vegetables and fruits

    Healthful eating is never so easy as it is in the spring. With fresh fruits and vegetables flourishing, you only need minimal preparation to bring out maximum flavor. From salads to sides, entrées to desserts, here is a collection of our wholesome springtime favorites.

    Preventive Medicine

    Fresh fruits and vegetables are healthy in part because they contain phytochemicals, or beneficial compounds, such as beta-carotene, folate, and lycopene, which aid in the prevention of cancer.

    An Apple a Day

    There is truth to the old "apple a day" adage, though this time of year, think seasonally and make it a "strawberry" or "artichoke" a day.... Beyond having weight-watching benefits, a diet plentiful in fruits and vegetables decreases your risk of stroke and heart attack, helps lower blood pressure, and even guards against eye disease.

    Rich and Thin

    Spring favorites asparagus and artichokes are often

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  • How to "Green" Your Kitchen

    In our videos, eco-lifestyle expert Danny Seo shares tips for making your favorite room more environmentally friendly

    One of the many great things about "going green" is that your efforts benefit both you and the environment. One example: Choosing organic produce not only keeps chemical pesticides out of our bodies, it helps prevent them from entering our waterways. A green kitchen works the same way-and the importance of this becomes clear when you think about how much time you and your family spend in the kitchen, preparing and enjoying your meals.

    To help transform your kitchen into an ecologically friendly space, we turned to eco-lifestyle guru Danny Seo. In addition to his Simply Green book series, Seo is a contributing editor at Better Homes and Gardens, and an environmental lifestyle contributor for CBS's The Early Show.

    In our five-part video series, Seo explains how to disinfect household sponges, what kind of paint to buy, and how to keep your

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  • A Peek at the Menu at the New Yankees Stadium

    Hot dogs. Pretzels. Cracker Jacks. Beer. This is stadium food. Has been for generations. But times changes and so do people's taste. Today, the New York Yankees announced their "general concessions lineup" and it's a peek inside the future of ball-field dining. Sure, they kept the classics (nuts and ice cream too). But they've added foods in a dizzying array of categories (see below).

    1) Healthy/Kosher
    Include " farmers market" fresh fruits and veggies. They don't say exactly which members of the produce family will be featured.

    2) Name Brand Debuts
    Lots of opportunity to eat higher-end comfort foods, as exemplified by the partners: Boar's Head made-to-order deli sandwiches, Brother Jimmy's BBQ, Johnny Rockets, Lobel's of New York , Moe's Southwest Grill, and Otis Spunkmeyer. To drink: Dunkin' Donuts Coffee or Tommy Bahama's mixed drinks.

    3) Child-Friendly
    Not especially exciting to hear that they'll serve "candy, caramel and chocolate-dipped apples" as well as

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  • Eating Bugs: A Look Inside The Explorer’s Club Dinner

    If you read Epi-Log about a year ago, you may recall that I attended the annual Explorers Club dinner, in which the cocktail hour features appetizers that include ingredients like scorpions, cockroaches, grubs, animal eyeballs, and so on.

    This year, I not only went back to the dinner but got full access to the kitchen at the Waldorf-Astoria, where everything was prepared, and got step-by-step pictures of a dish or two being made.

    I also was lucky enough to get to hear about the more exotic food experiences some of the Explorers themselves have had during their exploits, and will share. (The Explorers Club's been around for 105 years, and has an illustrious roster.)

    So I've got all that and plenty of pics, if you're interested, but I must stress that I don't want to hear complaints about the subject matter, so ...


    In general, because this post will be so long anyway,

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  • Compost and its rewards

    On the first day of spring, in this corner of the Epi office, thoughts are turning to deck-, backyard- and rooftop-based urban farming. Some of us have a headstart.

    Last winter my boyfriend and I bought an indoor composter. I was skeptical.

    But the NatureMill is pretty straightforward, and makes composting in one-bedroom apartments both easier (it heats and mixes the compost to help it break down faster) and safer (it's meant to seal tightly, and has a charcoal air filter to keep the smell down).

    There have, however, been ups and downs.

    We learned, for example, that the device could jam, but only after spending a half hour on our knees, elbow-deep in eerily familiar food scraps while quartering a few-dozen Brussels sprouts with a pair of scissors (this was also when we realized we were in it for good).

    We've also been a bit surprised, in an enjoyable, science-project kind of way, by the variety of smells emanating from gray, PC-sized box. Before becoming

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  • Do You Use a Recipe When You Cook Dinner?

    Here's a two-part question:

    What are you making for dinner tonight?

    And, are you using a recipe to make it?

    If you answered "yes" to the second question, you're in the minority, it seems.

    (And if you answered "sloppy Joes" to the first question, you're just awesome.)

    According to a study by the NPD Group, a marketing-research company, only four out of 10 people who regularly cook their family's meals use recipes at least once a week to do so.

    NPD theorizes that a big reason may be that the most common meal people eat for dinner is sandwiches. Not exactly recipe material for most.

    But there have go to be other factors, such as the fact that most people tend to cook family meals from a basic stable of a few standard dinners that are familiar, easy, and keep everyone happy; the fact that people are working longer hours and have less time to go "fancy"; and the proliferation of ready-made meals.

    The study also found that 90 percent of the 3,000

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  • Dieter's Diary: Fighting Off Temptation at Work

    The average office environment can be pretty diet-friendly. Generally speaking, the distractions outnumber the temptations. You run around to meetings, you're on the phone, your thumbs get a relentless workout on your mobile device, you can't work the mouse with your arm in a bag of chips, et cetera. And in most offices at least, there are no free soft-serve ice cream dispensers. (But we can all dream of a better tomorrow.)

    That said, at the risk of making an absurdly, jaw-droppingly obvious observation...Have I ever mentioned how hard it is to watch what you eat when you work at a food site? I'm not complaining, believe me, but there are numerous (sort of funny) occupational hazards. Just to mention a few...

    The Taste Tests. Yes, we do actual blind taste tests for our popular ongoing series, and they're really fun. They are also, however, really good excuses to eat your body weight in frozen pizza.

    The Samples. Almost every office has its own Bermuda Triangle, often by

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  • Chop, Chop: The Secret Behind a Tasty Salad

    I can still remember the revelation of my first Cobb Salad at the Brown Derby: Finely minced tomatoes, chicken breast, bacon, avocado, egg, and Roquefort cheese were displayed atop a chiffonade of lettuces. The salad was dressed and tossed tableside, resulting in a perfectly balanced salad where ingredients mingled together in every bite. At the time, I don´t think I gave much thought to why it worked so well, but now I know that many important factors bear consideration: the quality and freshness of the ingredients; the balance of flavors, colors, and textures; the amount and distribution of salad dressing; and even the size of the various elements.

    Casual delis and salad chains are constantly sprouting up in major cities, and while they are a speedy, healthy option for the busy professional, I often feel that a little something special is needed to truly elevate the common salad to a more satisfying main course. While the addition of dried fruits or nuts helps, it's normally

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  • Choose Your Own Foodventure

    If you were anywhere from 7 to 10 between 1979 and 1998, you know what to do. If not, don't worry. You'll figure it out.

    1. Another Wednesday morning, another day at the office. To make things worse, your boss had asked you to come in to work an hour early, and still hasn't shown up for her own "special meeting." At least that means you have time to run into the office kitchen and make up for that breakfast you skipped.

    Unfortunately, once you get to the kitchen, you notice there's only a packet of the new Starbucks instant coffee and an old box of cereal. You definitely need something in you ....

    If you make yourself a cup of Starbucks instant coffee, go to Paragraph No. 2.

    If you'd rather pour yourself a bowl of cereal, go to Paragraph No. 10.

    2. While making your Via coffee, you read a little brochure about Starbucks' new breakfast line-up and its recent coffee-breakfast pairings. Especially the part about the bacon-frittata sandwich. Who cares if bacon jumped the

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