

Serves 4 1 pound greens (mustard, turnip, collards, or a mixture) 1 clove garlic, peeled and minced 1 medium onion, chopped 2 cups chicken broth 1/2 teaspoon ground black pepper Wash the greens carefully and remove any tough stems. Place…read more
Categories:Lunch Recipes Vegetable Dishes
Spinach is a good example of why it’s important to eat those leafy greens: It is endowed with beta-carotene, folic acid, magnesium, potassium, and iron. Fennel, while a nutritional lightweight, adds fiber, flavor, and those feathery fronds for garnish. Serves…read more
Categories:Lunch Recipes Soups Vegetable Dishes
For a change of pace, try grating summer squash instead of slicing them into the familiar rounds. The new texture is interesting, and faster cooking preserves its nutrients. Serves 4 1 3/4 pounds small yellow squash 1 large bunch basil…read more
Categories:Vegetable Dishes
Serves 4 1 bunch kale, washed and picked 2 teaspoons salt DRESSING 1 cup tahini 1 tablespoon tamari soy sauce 1 tablespoon lemon, juiced water Wash kale and rip leaves off spine into small pieces. Place in a large pot…read more
Categories:Vegetable Dishes
Snow peas, once considered a cliche of Cantonese restaurants in America, became the darlings of nouvelle cuisine. They are called mange-tout in French, which means “eat the whole thing.” This classic saute with shallots and butter is an utterly French…read more
Categories:Vegetable Dishes
When it works, “fusion cuisine” means taking ingredients from disparate parts of the world and combining them in new and exciting ways. Here’s a surprising dish with elements from Italy and Southeast Asia that tastes like it came from neither…read more
Categories:Protein Entrees
Here’s a thoroughly Italian technique for softening this leafy green’s bitter edge. It’s excellent served with roast chicken or grilled veal chops. Serves 4 1 large head escarole (about 1 pound) 2 1/2 tablespoons extra-virgin olive oil 5 large cloves…read more
Categories:Vegetable Dishes
If you’ve read about “warm vinaigrette” dressing and wondering how to make them, here’s the answer. In no time at all, you get crispy salmon in a heady, sweet-and-briny sauce and next-to-zero carbs. Cornichons, tiny French pickled cucumbers, are available…read more
Categories:Protein Entrees
Serves 4 Four 7-ounce salmon fillets, skin removed 3/4 cup half-and-half 2 Tablespoons plus 2 teaspoons good-quality tarragon mustard With tweezers, remove any bones from the salmon. Rub a little coarse sea salt onto one side of each fillet. Dust…read more
Categories:Protein Entrees
Few things are better than a side of salmon roasting in a mound of rosemary. Salmon is rich in EPA and DHA, two omega-3 fatty acids, known for their beneficial effect on the heart and immune system. Pinelike rosemary, rarely…read more
Categories:Protein Entrees
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In a previous article, I highlighted Americans' lamentable lack of health literacy and challenged readers to…
Leyla Weighs In: Sucralose (Second in a Series)
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