Monday, October 3, 2011 at 1:00AM 
By Sandy Hu
Growing up in Hawaii, I know a thing or two about bananas. We ate enough of them as kids. Apple Bananas, Bluefields, Cavendish…so many varieties thrive in tropical climates. And mostly we got them for free, a gift from somebody’s backyard.
We ate bananas in many ways – fried in butter with brown sugar for dessert, suspended in glistening Jell-O for a snack or scattered over cornflakes for breakfast.
Friday, September 30, 2011 at 1:00AM 
By Sandy Hu
In these economic times, it makes sense to brown bag your lunch to save money. But packing a sandwich every day can get pretty boring.
For a change of pace, invest 15 minutes to make a simple vegetarian pasta dish. Even if you’re not a vegetarian, do give this healthy and delicious meal a try. Garlic, basil and sun-dried tomatoes add so much flavor, you’ll never miss meat.
Thursday, September 29, 2011 at 1:00AM Sweet potatoes have gone from obscurity to celebrity in the last few years. They now grace plates in every menu category, especially side dishes, of restaurants from fast food to fine dining. I’m not a nutritionist, but a simple review of their nutritional label shows some real benefits to these orange-fleshed tubers. They weigh in with fewer calories and carbs than russets and they contain more than 700% of your Vitamin A for the day…no kidding.
As a parent, sweet potatoes are the kind of veggie you hope your kids will like. Heck, I’ll even let the boys eat sweet potato fries if it makes them happy. But as summer fades into fall, and I start thinking about the chilly weather, turning leaves and woolen sweaters of my Michigan childhood, I automatically think of soup.
Wednesday, September 28, 2011 at 1:00AM 
By Lori Powell
I love a leisurely breakfast on the weekends and my favorite is Saturday brunch. After working all week, it’s such a luxurious treat to stay in bed one hour longer and to lounge around in my PJs after that.
I have to admit I am not such a big breakfast eater during the week and most days, I have a homemade juice of whatever fruits and veggies are in the fridge and/or a hard-boiled egg. However on the weekend, my idea of a good, balanced breakfast is a hit of sweet and savory.
Tuesday, September 27, 2011 at 1:00AM Every so often I get this crazy craving for one of my childhood favorites, macaroni and cheese. But not just any cheesy pasta will do. It must be that liquid-smooth and unnaturally tangy sauce, which can only come from dehydrated cheese. This admission has induced chest-clutching gasps of horror from my colleagues.
I, too, was indignant, refusing to believe that boxed macaroni and cheese, unlike so many of its processed pals, couldn’t be recreated, even improved, with wholesome ingredients and some culinary acumen. But as I tinkered with recipes and sampled grown-up versions of the stuff (from seemingly every chef in the city), I began to have my doubts.
Katie Barreira | Post a Comment | 4 References | Share Article tagged Atlantic Spice Company, Cheddar cheese powder, Katie Barreira, boxed macaroni and cheese, cooking newbie, dehydrated cheese, elbow macaroni, food blogs, gemelli pasta, mac and cheese, macaroni and cheese, mobile recipe website in Cooking Newbie 
