| Apr 22, 2010
Shari Steinbach, MS RD, Meijer Healthy Living Manager
Visit www.meijermealbox.com for more recipes and weekly menu planner
This dish is a favorite whenever I serve it! The cost is kept low by using beans and the multigrain extra pasta for the protein...
| May 12, 2010
| 4:41 AM
Marcela's recipe for fresh & healthy chicken tostadas.
Tostada shells are sold at many grocery stores. For a healthier alternative, make your own; microwave corn tortillas on high until crisp, about one minute per side.
| May 16, 2010
PONY EXPRESS BY PLANE
From LAX to Kansas City, Mo., the nearest airport to St. Joseph, Mo., Midwest and Southwest provide nonstop service and Southwest, Frontier, American and United provide connecting service (change of plane). Restricted round-trip...
| Jun 3, 2010
In the beginning, there was grilled cheese, and it was good. How could it not be — creamy melted cheese, bread crisped in butter? And then, of course, came the panini, once a simple Italian snack bar staple, turned seemingly ubiquitous. Now it looks...
| Mar 18, 2011
| 3:08 PM
Lucy’s Pizza Corner was full of surprises. Its Burbank Boulevard location is not in the best Burbank neighborhood — it is attached to a liquor store and its overhead sign says, “Al Forno.” Furthermore, it has no web presence. If...
| Nov 2, 2010
| 12:00 PM
Tasty discovery: Italian Sub
Where: Marco's Pizza, 3322-C W. Mercury Blvd., Hampton. 864-0912
Hours: 11 a.m.-11 p.m. Monday-Saturday, noon-11 p.m. Sunday.
Folks at Marco's Pizza, naturally, would like you to try their made-from-scratch...
| Nov 10, 2010
| 6:56 AM
Taste of Home
To purchase a copy of the cookbook:
2010 Taste of Home Holidays & Celebrations
Taste of Home Christmas 2010
Taste of Home Cookbook, 3rd Edition: Best Loved Classics and All-New FavoritesBonus Chapter: 30 Minute Light Recipes
| Nov 23, 2010
Do your co-workers eat garlic pasta, fried fish or raw onions at their desks?
Are you ready to get on your high horse and tell them exactly what you think of their oh-so-fragrant lunches?
You might want to slow down there, pardner.
| Nov 25, 2010
On this foodiest of food days, we give thanks to the many wonderful people and places in the state making great dishes, and to our readers, who took the time to salute their favorites, some deservedly well-acclaimed, others little-known treasures.
| Nov 25, 2010
There'll be no potato latkes on my Hanukkah table this year. Yes, I know they're traditional — my mother made them every Hanukkah when I was growing up. I've also prepared them for my children in years gone by, along with sufganiyot, an...
| Apr 13, 2011
Most people have a repertoire of about a dozen most often eaten meals. If your mealtime is suffering from a lack of culinary creativity, infuse your favorite recipes with new life. The right topping can change a humdrum dish into a culinary feast fit...
| Apr 21, 2011
Leg of lamb stuffed with greens, feta and pine nuts
Total time: 3 hours, plus resting time
Servings: Serves 6 to 8
Note: The lamb can be prepared through step 4 (stuffed and tied) the day before; refrigerate it in a tightly sealed plastic bag;...