Craft beer is no longer confined to pairing dinners, cooks are now adding a splash of their favorite IPA or stout to amp up flavor in dishes such as pulled-pork sandwiches and dark chocolate muffins, writes Jackie Burrell.
"I'm of the mindset, if you're going to cook with beer, cook with a lot of beer," said John Holl, editor of All About Beer magazine. "Two tablespoons of lager isn't going to do anything. A carbonade? Use the entire six-pack. You want those flavors to pop up and show."
Two Tennessee elementary schools have seen an increase in the number of students eating breakfast at school since they began piloting a universal meal program this week. Under the program, all students at the schools are eligible for a free breakfast. Students who are tardy are allowed to take a meal to the classroom. Officials say their goal is to serve a nutritious breakfast to every student, and -- if successful -- expand the program.
If eating healthier is a 2012 resolution, one easy answer is moving toward a plant-based diet, writes Mark Bittman. Vegan diets may not yet be mainstream, but many dishes are becoming favorites, so adopting a semi-vegan model can work, even if it is just one day a week, Bittman writes.
Ontario nutritionist Kathy Smart has celiac disease and a dairy allergy, which led her to write a cookbook called "Live the Smart Way" that will be turned into an eight-part TV series featuring easy recipes that are gluten-free, vegan, vegetarian, and wheat or dairy-free. Smith says the TV show is not just about cooking, however, because she also plans to talk about staying healthy and good lifestyle habits.
Tea cakes and quick breads can be toasted for breakfast, sliced thin for sandwiches at lunchtime, or served alongside a hearty soup or stew for dinner. Recipes for zucchini bread, lemon bread and orange nut bread are healthful and easy.