If you have children, you know that flying with youngsters is about survival. Your sole purpose while transporting your precious doll is to prevent other people within 5 feet of you from hating you by the end of the flight. So, you download your...

Last weekend Steve and I, along with another couple, escaped for a quick weekend getaway to Los Angeles for some poolside relaxation and dazzling dinners out. Warning: images in the photos you are about to see are a little over-the-top Hollywood, not an accurate representation of...

by Michelle Dudash, RD. This article was originally published in the March 2011 issue of The Frontburner, an e-newsletter of the International Association of Culinary Professionals. Posted with permission. A notice from the Fed can make anyone uneasy. On January 31, 2011, the United States...

Michelle's lean, eco-friendly recipes featured.

I’m a mom now, you know. The 2010 Dietary Guidelines for Americans uncovered how the top nutrients people in this country are not getting enough of include vitamin D, potassium, calcium and dietary fiber. Milk offers up a healthy dose of three of these nutrients,...

The sweet, citrusy fragrance of ginger and its spicy taste accompany a multitude of therapeutic benefits. The Food and Drug Administration classifies ginger as “generally recognized as safe” and ginger has been used as a common remedy for morning sickness during early pregnancy. Ginger...

Need some meal ideas for keeping both the kitchen and yourself cool? Prepare salads as side dishes and main courses using a variety of vegetables, legumes, and whole grains for staying power. As a nutrition expert, I like canned vegetables because they are cost effective...

Servings: 6 Prep time: 5 minutes Ingredients: 1 can black beans (15 oz), rinsed and drained 1 can garbanzo beans (15 oz), drained 1 can whole kernel corn (15.25 oz), drained 1⁄2 cup onion, finely diced 1 tbsp chopped fresh cilantro 1 cup red bell pepper, diced 1 jalapeno pepper, seeded...

Makes 4 ample servings. Takes 15 minutes to prepare. It felt like a mafia movie scene – an offer I couldn’t refuse. While visiting my friendly colleague Amy at the Culinary Institute of America at Greystone, she looked me straight in the eye, gifted me...