Happy Independence Day!! I don't know about you, but our 4th has been quiet and uneventful. Dave and I slept in, watched some tennis, and went for a walk. Weather permitting, we'll go check out the local fireworks after dinner - and if not, we're off to the movies! Now, I had been hoping to share our dinner with you today, but on their current schedule, my 7-hour maple baked beans won't be ready until next Tuesday... so I thought I would share this lovely dessert with you instead!  read more »

"All the experts tell us to eat high-fiber vegetables. But which vegetables are high in fiber? Are all vegetables high in fiber? Aren't there low-fiber vegetables too?" So queried a reader recently, frustrated by nutrition advice long on principle and short on specifics. For those who follow a high-fiber diet or those wondering how to increase fiber in their diets (or even those who must avoid fiber in their diets), here's a quick reference list of the fiber grams for common vegetables. I hope it becomes a useful reference!

"I am so sick of broccoli!" complains my friend Tom. Like most of us, Tom eats the same three or four vegetables again and again. He's also losing weight with a low-carb diet. To limit his carb intake, he has eliminated high-carb vegetables like potatoes and winter squash from his diet. With this list of low-carb vegetables, I hope to inspire low-carb dieters with new vegetable options. Take a look at this list of vegetables, sorted low to high by net carbs -- what's new to you?  read more »

I am in love, seriously in love . . . but then . . . when you are speaking about words like "fudge" and "gateaux" all in one breath, that is not surprising!!! This week's Dorie challenge could not have come at a better time, what with Valentines day and hearts and flowers flying around Oak Cottage, this was the perfect dessert to share with a loved one and some friends last Thursday evening. Without further adieu I present you with the Dorie challenge of the week as chosen by Nikki of Crazy Delicious . "Almost Fudge Gateaux" As soon as I knew what this week's recipe was going to be, I knew it would fit the bill for a delicious celebratory dessert, and because it is Dorie's, that it would be a winner. I was right on both counts. I actually make a dessert quite similar to this up at the big house quite often for dinner parties, called a flourless chocolate cake. The Mrs is always looking for ways to cut calories and fat and this is one of her favourite cakes to eat. On those nights, I always cut it into small slivers and serve it on cut glass plates with a drizzle of raspberry coulis, a dollop of fresh clotted cream and a few fresh raspberries on the side as a garnish. It's both pretty and quite tasty. With that recipe though, you almost have to eat it right away . . . as it does not sit well and can seem somewhat dry the day afterwards. Not so with Dorrie's though! Here it is, almost a week later, and yes, amazingly enough, there is still a bit here (as I have been trying hard to be a good girl this week). It is just as moist and fudgy this morning, as it was on the day I baked it, if not more so. (Fudge gateaux is good for breakfast right?  read more »

Never been as angry at a dish as I was at this one. (I mean, as angry as you can get making dinner, I guess.) Either I don't know what I'm doing with polenta, or instructions to fry polenta are mean and evil. Polenta explodes... all those little bits of corn pop pop pop in the hot oil, causing much cussing and consternation. I had a dish towel covering the arm of my spatula hand, and a piece of aluminum foil in my other hand as a shield for the rest of me.  read more »

When asked how to succeed with Weight Watchers, my first answer is, "Count points" followed quickly by, "And be sure to memorize points" for favorite foods. To help out with vegetables, here are the Weight Watchers points for common vegetables. I hope that readers find it a useful reference!

(For readers who don't follow Weight Watchers but are curious about the point system, here's a quick introduction. A point is assigned to a serving based on its calories, fat grams and fiber grams. The lower the calories, the lower the fat, the higher the fiber, the lower the points. A "zero point" food isn't without calories, it just has few enough calories and few enough fat grams and high enough fiber grams, to be considered as "no points". It's kind of a game but for many of us, the point system helps us focus on healthful food choices.)  read more »

T he first week of January is the time of year for lofty goals and noble aspirations and the food world is no exception. Food-related resolutions seem to fall into two categories: Proscriptive and prescriptive. There are far more of the former and they mostly take the form of "I will change my diet by not eating sugar, fat, HFCS, bread, chocolate, and so on." There are, to be fair, some positive "I will eat..." resolutions out there (mine is to grow some vegetables along with the herbs in my garden) but most of them are framed in the negative. What a way to start the year, with a list of things you are going to deny yourself!  read more »

" Though shall eat bacon and be merry, because thy bacon warms the soul and brightens thee day."
-Emiline

I'm pretty sure the Candied Bacon Strips are beating my Pumpkin-Spiced Kulfi, right now, in the the Serious Eats Sweet Tweaks Contest. Which goes to show you, people love bacon.

I was a vegetarian all through junior high and high school. What was the temptation that drove me back to the dark side?
Bacon, of course.  read more »