On Your Table: Orzo Risotto with Asparagus and Shrimp
By Cathy Branciaroli, Food Correspondent, The Times
Asparagus and shrimp risotto made with orzo instead of rice yields a quick main course bursting with spring flavors.
Just as the weather is finally warming up, local asparagus is starting to come into farmers markets and supermarket shelves. The sight of their bright green spears makes everyone’s heart sing at the end of a long winter of root vegetables,...
On Your Table: Spring soups perfect for quick suppers
By Cathy Branciaroli, Food Correspondent, The Times
Creamy Roasted Carrot Soup is both colorful and delicious
Soup is one of my favorite foods and I love to make these kind of recipes all year long, because they are so easy to make and so appetizing/nutritious for the family. Spring soups are among my favorites, because they show off the flavors of favorite produce.
On Your Table: Lighten up for Cinco De Mayo
Tasty Mexican dishes don’t have to be calorie-heavy
By Cathy Branciaroli, Food Correspondent, The Times
Many Cinco de Mayo dishes are calorie-laden but there are lots of healthier options like a taco wrapped in lettuce leaves (Photo Courtesy of Anne Lawton.
Most people have the wrong idea about the Mexican holiday Cinco de Mayo.
It actually celebrates the Battle of Puebla which took place 100...
On Your Table: Go bold for the big game!
Yes, you can enjoy big taste and keep it healthy for your game day eats
By Cathy Branciaroli, Food Correspondent, The Times
An easy to make and tasty nosh for Superbowl is a Jalapeno popper courtesy of my friend Susan Pridmore of the Wimpy Vegetarian.
It’s not a proper Super Bowl party without a smorgasbord of appetizers, snacks, dips, finger-foods, drinks and desserts to match the rest of the...
