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Dieters move past calories, and food makers follow

Today at 10:32 p.m.

Obsessing over calories alone has left dieters with an empty feeling.

  • Fresh from the plant: Nut milk is popular, easy to make

    Nuts. And water. That’s really all there is to nut milk.

  • Wondering how to perk up a meal? Put an egg on it

    It’s that time of the year when we think about eggs. Mostly though, as Easter approaches, we consider them in Technicolor and placed lovingly in a child’s basket. Some are even plastic with centers of chocolates or jelly beans instead of daffodil-yellow yolks.

  • Mu Shu Pork Wrap with Stir-Fried Bok Choy

    This is a quick take on a popular Chinese classic. It’s made with sauteed pork tenderloin and shredded cabbage, which cook in just a few minutes in a hot wok. I have used whole-wheat tortillas as the wrap.

  • Versatile, fresh mini cakes fit for Easter dessert

    Chocolate seems to reign supreme when it comes to Easter. And while it’s hard to deny the appeal of cocoa, this spring holiday also begs for something fresh and citrusy.

  • Taco Bell breakfast launches Thursday (with Waffle Taco review)

    Last month, Taco Bell announced it was busting in to the fast food breakfast game with a new morning menu that includes a Waffle Taco topped with syrup instead of salsa.

  • Food truck turnover: Two trucks calling it quits

    Two food truckers have announced recently their plans to park. One is Cake Face Bake Shop, the other, The Rolling Dough.

  • A gift of hazelnuts keeps giving – for a variety of nutty recipes

    Tickets to a play, a couple bottles of good wine, a fuzzy sweater. Those were among the gifts I received during the December holidays. Just what I like and much appreciated, thank you. But my favorite gift of all was nuts.

  • Kale gets a Southern exposure

    If collard greens are the new kale (a debatable assertion), then why can’t kale be the new collards?

  • A healthy roast bird to help welcome spring

    Our spring feasts – often centered around Passover and Easter – typically call for a center-of-the-plate star like brisket or lamb. Of course they’re delicious, but both can seriously ramp up the fat and calories in a meal that tends to put the groan into groaning board even before the main course is served.

  • A babka’s distinctive swirls make this chocolate bread a spectacular treat

    In an old “Seinfeld” episode, Jerry and Elaine stop at a bakery on their way to a dinner party, intending to buy a chocolate babka as a hostess gift. But they’re thwarted by the couple ahead of them, who buy the last babka – and are headed to the same party. What to do?

  • A spring-fresh take on the classic crab cake

    To help get us in the mood for spring, we’ve given a seasonal makeover to the classic crab cake.

  • Rice bowl creations to suit any palate

    There’s something comforting about eating out of a bowl.

  • A speedy, robust take on classic shepherd’s pie

    When it comes to shepherd’s pie, there are those who toe a rather strict line, and there are those who go with the comfort food flow.

  • Fishing for flavor: Look to the sea for dinner possibilities during Lent

    Lent is a time when less can mean more, especially in the kitchen. Going without need not be faced with a frown. Let dietary restrictions spur creativity and boost flavor, however modest the meal.

  • Food with a twist: Let pretzel sticks give your party a lift

    Pretzel sticks don’t get much respect. They’re neither burly like rods nor twisted like knots.

  • New flour and homemade syrups enhance a pancake routine

    “Pancakes or waffles?” That’s what my father asked me almost every Saturday morning of my childhood.

  • What’s more delicious (or pungent) than a sardine?

    In this age of fresh and local, canned foods are so far out of fashion that it sometimes seems as if they hide their heads when you walk past them in the grocery store. In some cases, this is valid: Who still buys canned peas or asparagus? But in others, it’s nothing but shortsighted snobbery on our part. What is more delicious than a really good canned sardine?

  • And the award goes to ... Oscar-viewing snacks

    An Oscar viewing party should be the culinary antithesis of a Super Bowl gathering. Where the latter focuses on big, bold, messy flavors tied together with a whole lot of fat, the Academy Awards call for a more refined dining experience (even if both events are spent on the same couch in front of the same television).

  • Teriyaki chicken wraps go with bubbly for an easy Oscar party

    To help you get in the mood for the Oscars, you’ll want to drink something with bubbles. Sparkling wine is the obvious choice, though don’t forget the sparkling cider for those abstaining. But you don’t have to sip them straight up.

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