By Janet Patton/Lexington Herald-Leader
January 20, 2016
Winter’s chill brings on a craving for food that is filling. Nutritious greens fill that niche nicely. You can get your vegetable fix from hardy winter varieties like collards, mustard greens, spinach, Brussels sprouts and, yes, kale.
Each January, we like to offer readers an opportunity to start the new year off eating right, and eating well. This time, there’s a bonus: Each meal can be made in advance, then refrigerated or frozen.
ROBERTO A. FERDMAN/The Washington Post
January 15, 2016
In the wake of a nightmare year for Chipotle, in which hundreds of people were sickened after eating at the popular Mexican-inspired fast food chain, the company says it is taking another step to clean up its act.
By Daniel Neman/St. Louis Post-Dispatch
January 13, 2016
Well, that was fun while it lasted. The cakes, the cookies, the candy canes and champagne — they’re all increasingly fleeting memories. Now it’s time to get down to the nitty gritty. Now it’s time for salads.
MELISSA HEALY/Los Angeles Times/TNS
January 7, 2016
In the first slate of nutritional recommendations it has issued since 2011, the federal government on Thursday gave health-conscious Americans the go-ahead to eat eggs and others foods rich in cholesterol, to drink as many as five cups of coffee daily, and to enjoy a range of fats long avoided by many.
When Andy Ricker opened Pok Pok in Portland, Oregon, 10 years ago, he wanted to introduce Americans to Thai cuisine beyond the pad thai and green curries they were used to — introducing the more-nuanced cuisine he had found in his travels around Thailand.