Mar 30, 2009 -
Start off the week on the right foot with a wholesome meal that's both healthy and hearty. Chinese-inspired lettuce wraps — made with leftover ground turkey — are sweet, thanks to hoisin sauce, and spicy, courtesy of five-spice powder, which contains cinnamon, cloves, fennel seed, anise, and Szechuan peppercorns.
If you want to get a head start on your meal plans, you can make the filling a day ahead, or make extra to reserve for lunch the next day.
- 5 Comments
Feb 26, 2008 -
The other day DearSugar asked me to check out a recipe she was considering making. While the dish — chicken lettuce wraps with Asian flavors — sounded delicious, the recipe was unclear and difficult to follow.
Later that same day, I found myself grubbing on Betelnut's lettuce wraps thinking, I need to find a better recipe!
- 17 Comments
Jul 30, 2008 -
Store-bought salad dressings are a wonderful ingredient to have on hand. Besides their original purpose, they make a great seasoning for a variety of dishes. In this recipe, an Asian-style sesame and ginger vinaigrette is tossed with chicken chunks and grated carrots.
- 7 Comments
Feb 26, 2008 -
With their creamy flesh and delicate color, avocados are an incredibly versatile fruit. Not only are they wonderful in classic Mexican dishes, they also taste delicious when mixed with fresh ingredients like tangy feta cheese and burst-in-your-mouth grape tomatoes. Served on top of a bed of lettuce, and a warmed tortilla, this chunky salad is both flavorful and filling.
- 21 Comments
Apr 02, 2009 -
Even for those of us who don't live in New York, it's hard to ignore the accolades of Balthazar, Keith McNally's world-famous SoHo brasserie that's been perennially packed since it opened over a decade ago.
New Yorkers may think it's still hard to book a rez, but those of us on the West Coast really can't snag a seat for brunch. That's why I was psyched to get my hands on a copy of The Balthazar Cookbook ($24.75).
- 2 Comments
Jun 18, 2007 -
Plastic wrapped, large round balls of iceberg lettuce were always present in my childhood fridge. However as I got older my beloved iceberg was replaced by romaine, spinach, arugula and even bitter greens. Turns out I'm not the only who turned their back on iceberg.
- 19 Comments
Feb 25, 2009 -
If you've seen my Sunday Slow Cooker series, you probably know by now that I consider the electric slow cooker indispensable for convenient, low-maintenance cooking. Naturally, I couldn't wait to get my hands on a copy of Slow and Easy: Fast-Fix Recipes For Your Electric Slow Cooker ($15.61), by the Los Angeles Daily News food editor, Natalie Haughton.
Haughton has penned five other cookbooks, including The Best Slow Cooker Cookbook Ever, so she's clearly spent a lot of time with her Crock-Pot.
- 7 Comments
Aug 14, 2006 -
Dear Sugar,
I have been eating so heavily for the past month it's time for me to start cutting calories and carbs a little bit. Do you have any recipes for a satisfying dinner that will ensure I fill up so I don't wind up snacking on junk later? Hungry Hilda
To see DEARSUGAR's answer read more
- 46 Comments
Oct 03, 2008 -
When tots are in tow with moms on the go, hand held edibles make eating easier. For those who fret about traveling spills, Kate Gosselin (who recently shared her tricks for feeding a family of ten with us) has a great recipe for a healthy wrap that keeps kids nourished and messes to a minimum.
Handy Hummus Wrap
1 whole wheat (or whole wheat white) wrap
2-3 T Hummus
2-3 leaves of lettuce
½ cucumber, sliced length-wise
½ red pepper cut into long strips
Place lettuce leaves in the middle portion of the wrap.
- 4 Comments
Aug 28, 2008 -
San Francisco's Roxie Food Center is an unassuming corner store, located on an unlikely residential block, that's rumored to have remarkable sandwiches. I've been meaning to try it for months, so a few weeks ago I made a special trip just to get my jaws around one these sammies.
Though the store has all the usual varieties of bread and cold cuts, I'd heard great things about the Dutch crunch rolls, which are topped with a sugary, salty crust.
- 19 Comments