Time crunched? This 5-minute circuit makes the most of a quick fit hit A great workout doesn't need to take hours (in fact, it really shouldn't, unless you're training for an endurance event). With the
Besides eating a healthy meal No matter how crazy-insane your workplace might be, your lunch hour is your time—to chill out, fuel up, and take a well-deserved timeout from the all-consuming work world.
Sunday Dinners comes to us from our own chef/photojournalist/farmer/father figure Tom Hirschfeld, featuring his stunning photography and Indiana farmhouse family meals. Today: Master the art of the sauté
[Photographs: Yasmin Fahr] You'd figure that I'd know about a dish that's been around for over a thousand years. And yet, I didn't know what pilaf was until very recently. Strike that. What I meant to
A perky pickled-onion dressing transforms this potato and asparagus salad. The secret of a light and fluffy potato salad is white wine. The spuds soak up the wine with just enough room left for the dressing.
SERVES 10 INGREDIENTS 3kg/6½lb floury potatoes, peeled and cut into 3cm chunks • 2 whole lemons, cut into 2cm wedges • 1 head of garlic, broken into cloves, unpeeled • A bunch of thyme • Olive oil METHOD
• 1 pound dried white beans (navy, cannellini, or Great Northern beans) • 2 quarts water, plus more for soaking the beans • 1 bay leaf • 2 tablespoons olive oil, plus more for drizzling • 1 medium yellow
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• 1/4 cup rice vinegar • 1 to 1 1/2 tablespoons low sodium soy sauce • 3/4 cup vegetable oil • 1 teaspoon toasted sesame oil • 1/2 to 3/4 tablespoons fresh ginger, grated • 1 clove fresh garlic, chopped
Caramelized oven-charred carrots are finished with tangy feta for a refreshing change of pace. Ingredients non-stick cooking spray • 1 1/2 pounds carrots, peeled and sliced lengthwise into long wedges