It’s tough to survive the holidays without putting on a few extra pounds. All those parties and family get-togethers have a way of tempting us with tasty treats that aren’t exactly calorie-conscious. From the cookies and other sugary sweets to the endless parade of mini-quiches and bacon-wrapped shrimp, we’re doomed if we dare show up even the tiniest bit hungry. And that doesn’t even take into account the alcohol.
Holidays are usually enjoyable. However, unhealthy habits can be attached to the parties and gatherings. Here are 10 tips from Allie Wergin, registered dietitian nutritionist at Mayo Clinic Health System, to help you have a healthier holiday:
The bomb may be fearsome on the front, but as metaphor, it’s the bomb. Chic, charming and clever are the bomb. Unlike, say, the actual bomb. Hard to grasp how something so fierce came to define some things so fine, but that’s the lingo.
Properly made, comfort food is an art. Mashed potatoes are no exception — and, let’s face it, the Thanksgiving table simply isn’t complete without them. And though personal preference may have a lot to do with what you might consider the perfect mash — do you like your potatoes smooth or lumpy? Creamy or fluffy? — there are nevertheless some tips you can follow to elevate your spuds above the rest of the pack.
Many of us cook a full turkey just once a year — for Thanksgiving. But there are several tips we should follow to ensure we are handling the bird safely, through the thawing, cooking and storing processes.
Among all the Thanksgiving cooking questions each year, cooking the turkey poses the most. Wrestling a 20-pound bird from grocery freezer case to oven to table without wrecking it proves daunting for many cooks. That’s why these thawing and roasting times from the USDA come in so very handy.
Roast chicken just might be the quintessential dinner at home. The aroma, the luxurious flavor and the warmth of the oven draw family and friends to the table like magic. Perhaps that's the reason so many food writers and cookbook authors go on and on about the topic. My take: Roast chickens often enough that you no longer rely on recipes.
The smell wafting through Bernadette Gutierrez’s Land Park home signifies a change in seasons. It’s the comforting aroma of hominy slowly simmering in a pot with savory pork and a deep red broth that’s ready to be sopped up with a tortilla.