Breakfast for Dinner: Short Stacks

By Katie Barreira

Who says pancakes are only to be eaten before noon? Whip up a fluffy stack for dinner with this classic flapjack recipe and step-by-step tips for making the perfect pancake.

5 Ways to Get Your Perfect Pancake:

My mom always separates the egg yolks and whites, adding the yolks to the liquid ingredients, then whipping and folding in the whites just before cooking; her pancakes are always light and airy.

My favorite way to cook pancakes is on an electric griddle. The steady, even temperature makes for fluffy, golden flapjacks and the large surface area means fewer batches.

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Happy Fourth!

By Sandy Hu

The Fourth of July falling midweek this year is a bit inconvenient since we can’t hook it easily to the weekend. If you have people over to celebrate, there’s no free day in advance to prepare, nor a day afterwards to recover.

But I’m glad we, as a country, haven’t tried to turn this sacrosanct holiday into a three-day weekend for our own convenience, as we have other holidays like Memorial Day. I believe we should honor the day for its meaning; not for our barbecues. Memorial Day to me will always be May 30 and a holiday in remembrance of our war dead; not the last Monday in May and the kickoff to summer.

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How to Peel and Devein Shrimp

By David Hu

Shrimp is one of the fastest cooking proteins – and while it often comes shelled and deveined, sometimes you have to do it yourself. If you’ve never done it before, don’t fret, it’s very simple. And besides, you’ll have a tastier dish because shrimp that has been pre-peeled and deveined loses some of its flavor by the time you get it home and cook it.

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Dulce de Leche Sundaes

By Marilyn Hunter

I’ll never forget my first taste of dulce de leche. I was about eight years old on a family vacation in San Antonio. As we walked through a mercado near the River Walk, my dad popped a cajeta candy into my mouth and said, “Here. Try this.” It tasted a lot like my favorite candy at the time, a caramel lollipop called Sugar Daddy, but with an even deeper flavor. Nevertheless, I immediately knew I loved all things caramel.

Dulce de leche is a sweet caramel that can be made with sweetened condensed milk that’s been boiled into a custard. It’s is the easiest dessert in the world to make and one of the most decadent.

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Cooking with Kids

By Lori Powell,

Recently, I had the privilege of teaching some children’s cooking classes at my job as Food Director of Prevention magazine. Rodale, the publisher, has a Take your Kids to Work Day, where the kids participate in craft, fitness and food activities for a day. My contribution was, of course, food and it was a home run!

It was a privilege since I felt like I was playing hooky because I was having so much fun teaching these amazing kids. I had four classes of 11 kids ages 6 to 13, back-to-back, teaching them about food styling, creating a better salad and making your own salad dressing with just three ingredients. It was such a joy to see how interested and enthusiastic they were and how smart regarding food and nutrition.

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