User: flenvcenter Topic: Food-Regional
Category: Food Consumption :: Nutrition
Last updated: Dec 19 2018 02:45 IST RSS 2.0
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How to make processed foods healthier 14.8.2019 Headlines: All Headlines
Come dinnertime, sometimes we’ve got just enough energy to use the can opener.
Restaurant review: The food satisfies, but Jovanina’s good looks are what really entice diners 6.8.2019 Denver Post: Food
Jovanina's Broken Italian, with its downstairs Prohibition-era speakeasy, fits right into the LoDo dining scene.
Restaurant review: Bettola gives Aurora a date night-perfect Italian bistro 1.8.2019 Denver Post: Lifestyles
Date-night in Aurora just got even better. If you’re in the neighborhood, this is the place to go for upscale Italian food. Even if you’re not in the neighborhood, Bettola Bistro is worth the drive.
Give your barbecue sauce a summer upgrade with addition of fresh blueberries 22.7.2019 Denver Post: Lifestyles
Blueberries give this lip-smacking barbecue sauce multiple levels of fresh appeal. One hits you at first glance upon seeing its unexpected indigo color. Another - its flavor - is fresher than a traditional sauce, with the fruit lending its gentle, nuanced sweetness to the tangy-savory mix. That sweetness is backed up by a drizzle of molasses, so this sauce has none of the highly refined sugar that tops the ingredient list of most bottled barbecue sauces, nor the artificial additives.
How to push fresh herbs beyond the garnish: Use with abundance and abandon 15.7.2019 Headlines: All Headlines
Fresh herbs are one of the most straightforward and effective ways of elevating simple home cooking into something notable, and I cook with them almost daily. A few snips of chives on scrambled eggs, a shower of torn basil on tomato salads, sprigs of rosemary in the sauté pan for a steak, and a pinch of chopped parsley for the anchovy butter to top it. And let's not forget a fragrant peppermint stem, gently bruised to release its oils, as a garnish for my G&T.
With steaks, closer to the bone makes a difference 10.7.2019 Denver Post: Food
Louis Prima, the Italian-American singer and trumpeter, had an untold influence on the grilling of beef steaks when he sang (in the song similarly titled), “Closest to the bone, sweeter is the meat.” For decades, grill masters -- and chow-downers of their work — have sworn that steaks taste better bone-in than bone-out.
Tips on harvesting herbs for good food and your good health 28.6.2019 Denver Post: Lifestyles
Whether culinary or medicinal herbs, these plants reward gardeners with fresh or dried applications everywhere from the kitchen to the bath.
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Ten tips to ensure a healthy lawn during a Colorado summer 28.6.2019 Denver Post: Lifestyles
To say it has been a challenging transition from spring to summer is an understatement.
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Fire up your summer with recipes from the season’s new grilling cookbooks 24.6.2019 Headlines: All Headlines
The food media spotlight seems to shine briefest on the genre I'll call "grilling cookbooks," for lack of a better designator. Top 10 lists delivered at year's end rarely include a title from the annual summer batch, although enough of us grill year-round to warrant sustained interest.
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Ease up on the sugar. It’s time to start treating rhubarb like the vegetable it is. 20.5.2019 Denver Post: Food
In the first 1938 edition of "Larousse Gastronomique," an encyclopedic tome on gastronomy, editor Prosper Montagné advised treating and cooking rhubarb's leaves as you would spinach. While the effects may well have proved fatal (high concentrations of oxalic acid render the leaves toxic) and left me wondering, "Did they have recipe testers back then?" Montagné may have been on to something.
Turn your taco inside out for a nostalgic update on the hard-shell classic 20.5.2019 Denver Post: Food
I have a soft spot in my heart for hard-shell tacos. It's partly thanks to joyful childhood memories of meals whipped up from those boxed kits, but it's also because they taste lip-smackingly good with their warm, spiced meat; crisp, cool vegetables and crunchy, fried shells.
Bone marrow is good-for-you food 1.5.2019 Denver Post: Food
We might think a food is weird and odd to eat, except that we eat it all the time in less strange forms.
The disease devastating deer herds may also threaten human health 9.4.2019 High Country News Most Recent
Scientists are exploring the origins of chronic wasting disease before it becomes truly catastrophic.
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Bad diets kill more people around the world than smoking, study says 6.4.2019 Denver Post: News: Local
Too much salt - and not enough whole grains, fruits and vegetables - may be shaving years off our lives, a new analysis suggests.
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Ask Amy: Nana worries about grandchild’s diet 5.4.2019 Headlines: All Headlines
Dear Amy: I have a 6-year-old granddaughter. She is pretty, kind, smart, helpful and active with many friends. She has always been a picky eater. She eats very little protein, hardly any vegetables, some fruit, nuts and peanut butter, but does consume dairy and lots of salty snacks, breads, cookies, sweets, "health" bars, etc.
78,164 pounds of Butterball turkey recalled 14.3.2019 Denver Post: Local
Butterball Foodservice has recalled 78,164 pounds of its raw ground turkey products out of concern it may contain Salmonella Schwarzengrund, a bacteria that can cause serious illness, the United States Department of Agriculture said in a release on Wednesday.
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Cooking Vietnamese food in America used to require a trip to an Asian market. No more. 26.2.2019 Denver Post: Food
Soon after I posted a photo of Vietnamese grilled chicken legs on Instagram, this comment arrived: "Can you recommend an Asian market in the Bay Area?" I'd described the recipe as deliciously simple, but the person nevertheless assumed that special, hard-to-find ingredients were involved.
Here’s a clever way to make chicken potpie with a better-for-you crust 26.2.2019 Denver Post: Food
The best thing and the worst thing about chicken potpie could be the crust. It's the best because that's what turns a prosaic chicken stew into a glorious pie, rendering each bite a pastry-adorned indulgence. But from a nutritional point of view, it's primarily the crust that makes traditional, double-crust potpie unhealthful, adding loads of refined flour and butter or shortening.
Less beef, more beans. Experts say world needs a new diet 16.1.2019 Denver Post: Food
A hamburger a week, but no more — that's about as much red meat people should eat to do what's best for their health and the planet, according to a report seeking to overhaul the world's diet.
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To understand life expectancy decline in the U.S., start in West Virginia 18.12.2018 Headlines: All Headlines
West Virginia is a bellwether of bad health, portending major problems years before they became severe nationally.
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