These no-bake peanut butter–oat energy cups are the perfect bite-size snack, offering a delicious balance of salty-sweet perfection. They’re packed with chunky peanut butter, fiber-rich oats and just the right touch of chocolaty sweetness for a boost of lasting energy. Feel free to substitute smooth peanut butter for the crunchy, and use ...Read more

Caffeine is a naturally occurring stimulant often found in coffee, tea, chocolate and various energy drinks and medications. But how does caffeine impact the body? Let’s take a system- by-system look at what caffeine really does when it enters your bloodstream.

Central nervous system

Caffeine’s most noticeable effect is on...Read more

Preparing stew can be a long process. I like to have everything prepped ready to go, which cuts down on cooking time. It’s so worth the extra time for this soul-satisfying beef stew. I usually look at the weather report; and if it is cold and damp, I plan a morning to put this together. This stew has a double dose of tomato flavor with tomato ...Read more

February proves a great time to step away from the protein shakes and render beef protein into a bowl of goodness. A simmering kettle warms up the house and nourishes the recipients.

Our local market offers a remarkable array of beef perfect for long, slow simmers — cuts such as beef shanks, cheeks, short ribs and oxtails. Less expensive than...Read more

Some viral food trends aren’t built to last, but that’s just not true with date bark. The first time I saw it I thought, “Wow, I need to make that immediately.” The first time I actually made it, I knew instantly it would become a staple in...Read more

Chicken pot pie has been and always will be the ultimate comfort food. But what if I told you I found a simpler recipe that’s even more delicious?

A few days ago, during my allotted one hour of TikTok screen time a day (I’m trying to cut back on...Read more

The guy on TV was surprised.

The guy on TV is the host of several cooking shows. He's British, so I think of him as Alistair Wordsworth-Shelleykeats, but that probably isn't his real name.

The shows he hosts are on something called Recipe.TV, which I have recently discovered after changing my cable provider.

Yes, I still have cable. I also ...Read more

When you've got a family member with a severe gluten allergy, it can be slim pickings when it comes to baked goods and other dishes made with grains like wheat, barley and rye.

Not only are menu choices often limited when planning dinner or dessert, but even a mild sensitivity can wreak havoc on a loved one's tummy if you don't use distinct ...Read more

CHICAGO -- Last month, a national shutdown swept the country, urging people to observe a day without school, work or shopping as a way to demand changes to federal immigration enforcement. At Chicago’s Daley Plaza in the Loop, hundreds gathered despite the cold. Dozens of businesses closed shop. Many others, however, stayed open. But not ...Read more

Noodles are a key part of Chinese New Year celebrations because they symbolize long life. This recipe is perfect for the tradition because it's super-customizable based on your tastes. Try swapping in chicken for the steak. Can’t find Chinese broccoli? Use broccolini instead. Or swap out the mushrooms and broccoli altogether for...Read more

Plantains look like bananas but are bigger, with a neutral flavor and starchy texture similar to a potato. They’re typically cooked, steamed, boiled, and fried, rather than eaten raw.

The folklore

Plantains are thought to have originated in Southeast Asia, traced as far back as 500 B.C. Plantains are less common in American ...Read more

I’ve been making lots of soups lately, because that’s what is comforting in these cool months. Nothing feels better than a tasty bowl of pureed vegetable soup to warm me up. This soup combines fennel, potato and spinach together into a creamy (with no cream if you want) bowl of comfort. Fennel bulbs are sliced and added to chopped potatoes ...Read more

Move over avocado toast. Assorted mushrooms piled on a thick slice of whole-grain toast takes the cake. Especially when topped with a couple of poached eggs and a nest of fresh watercress.

We enjoyed this concoction while vacationing in Christchurch, New Zealand. Locals highly recommend the breakfast at the Majestic in the Mayfair Hotel. We ...Read more

A few years ago, I tried a Japanese-inspired version of classic Chex Mix that used furikake, that delicious seasoning of sesame seeds, spices, seaweed, and dried fish. The crunchy cereal coated with furikake blew my mind, so why couldn’t the same idea be applied ...Read more

When it comes to comfort food, there is truly nothing better than pot roast. I grew up knowing just the classic version with thick-cut carrots and potatoes in a savory sauce. But I’ve come to learn over time that one of the greatest qualities of pot roast is that...Read more

Most of us who grew up in the 1970s and '80s can recall certain staple dishes — either with love or so much distaste.

Then, and to this day, I can't stand even the thought of tuna noodle casserole, a meal my older brothers loved — they'd fight over the crunchy crust of Ritz crackers my mom always piled on top — and my husband every once ...Read more

When the temperature dips and dinner needs to happen fast — or a bowl of comfort is in order — a pot of soup can feel like a small miracle.

But just 30 minutes on the stove is all it takes to coax big flavors out of humble ingredients, especially when you lean on smart techniques and strategic shortcuts. These three soup recipes deliver ...Read more

Nevada and other states now have increased incentive to root out food stamp fraud. That’s good news for taxpayers.

President Donald Trump’s One Big Beautiful Bill, passed last summer, includes provisions reforming the arrangement between the feds and the states as it pertains to the Supplemental Nutrition Assistance Program. The move seeks ...Read more

This simple scallop risotto makes for an impressive main dish. Stirring the risotto often results in a creamy, rich end product.

Scallop Risotto with Brown Butter & Parmesan

Serves 4

Active Time: 55 minutes

Total Time: 55 minutes

4 tablespoons unsalted butter, divided

1 large shallot, finely chopped

2 teaspoons chopped fresh thyme

1 ...Read more

Souffles are Seriously Simple to prepare, but their success depends on perfect timing. Plan your meal so the souffle goes into the oven just as you sit down for your first course (salad or soup). Remember, you can wait for the souffle, but the souffle won’t wait for you — it must be served immediately to avoid deflation.

This classic cheese...Read more