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Eating well

Build better bowls during National Salad Month

This May marks the 34th anniversary of National Salad Month, a yearly reminder that salads deserve more credit. With the right balance of ingredients, they can be crisp, flavorful and well balanced. Here’s how to build one you’ll actually crave. National Salad Month is a chance to rethink everyday meals and prioritize fresh, nutrient-dense ingredients. As the weather warms, lighter, more refreshing dishes have more appeal, and salads are an easy go to. Established in 1992 by the Association for Dressings & Sauces, the initiative shows how far salads have come. Once relegated to a ...

National Salsa Month puts bold flavor front and center

May is National Salsa Month, a celebration of the flavor, history and versatility that have made salsa a favorite for generations. First created by the Aztecs, salsa rose to outsell ketchup in the United States in the 1990s and became a major player in the condiments category. Made from a handful of fresh ingredients, it brings brightness and depth to everything it touches. National Salsa Month recognizes the lasting impact this condiment has had on the way people cook and eat. Its broad appeal comes from a simple formula: fresh ingredients, bold flavor and the ability to complement ...

Meet the red kiwi everyone’s talking about this spring

Feature Impact — While spring may be a season of fresh starts, your reset doesn’t have to include a closet clean-out or juice cleanse. Sometimes the easiest upgrade is simply adding something new, fresh and unexpectedly delicious to your plate — and when something as unique and exciting as a red kiwi hits stores, it’s the kind of spring discovery you have to try. Enter Zespri RubyRed Kiwifruit, the berry-sweet seasonal fruit dietitians are already excited about, and one you’ll only find in stores for a limited time this spring. With its naturally vibrant ruby-red center and ...

Mother’s Day memories

As Mother’s Day approaches I’m thinking about what special thing I’d do for my mom, if she were here. My mom especially enjoyed picnics, whether at one of our beautiful state parks or in one of her kid’s back yards. Many cherished memories have sprung from such events, from her love of outdoor games to her creative insect deterrents. She was a good cook so I guess that’s where I got my love of cooking. When I left home, I took with me copies of her recipes. Then, as time went by, she began asking me for recipes. I know she was proud. If I was planning a Mother’s Day ...

An at-home solution with the taste of takeout

FAMILY FEATURES — If you’re cozying up at home but takeout cravings are calling, it may just be time for a pantry refresh that brings bold flavors straight to your kitchen. No matter what kind of cook you are — Bumble Bee Snackers are your new secret snack-section solution. For ...

The quiche that made Michael Anthony love leeks in Paris cooking school

I didn’t understand leeks when I was growing up; in fact, I never ate them. It took living in France for me to fall for them. This Leek Quiche recipe, from my cookbook “V Is for Vegetables,” was not only the first thing I learned in cooking school in Paris; it was also part of my ...