Not that most people are eating even five servings of fruit and vegetables every day, but it turns out that might not be enough to get the best protection from disease and early death, said researchers who also found that vegetables do more good than fruit.
For bartenders, climbing temperatures are a cue that it’s time to scale back on deep red wines and heavy beers and start pointing customers to more refreshing options: crisp white wines, light beers and mixed drinks swimming with seasonal fruits, herbs and ice.
The beauty of pesto is that it’s simple to make: Add all the ingredients in a food processor or blender and hit pulse. Within a minute or so, you have this terrific tasting condiment/sauce with many uses, such as mixing it with pasta. You can simply add the pesto alone or gussy it up like we do in today’s dish with tomatoes and olives. Best of all, this recipe comes together in 30 minutes.
Spiciness is in the palate of the taster: One person’s fiery dish is another’s too-mild disappointment. For the home cook, navigating heat levels can be tricky. One diner wants extra habaneros stirred into a dish, while the other can’t stand much more than a pinch of cayenne.