December 24^th 2012By Tamar Genger MA, RD

March 7^th 2011By Eating Well

Roasting cabbage brings out its rich, nutty flavor. We think Savoy is particularly beautiful, but green cabbage works as well.

March 7^th 2011By Eating Well

Pocket Eggs with Soy-Sesame Sauce is an interesting, common traditional Chinese way of cooking eggs. In Wuhan, this is a common way of cooking eggs, which were hard to come by during the Chinese Cultural Revolution, when food was tightly rationed. Serve warm over rice or noodles.

March 7^th 2011By Eating Well

An Asian twist to an old favorite—salmon. Out with the old and in with new. Combine miso, mirin, soy sauce and ginger, and you get a rich and delectable Japanese-style glaze for salmon (or chicken, tofu, etc.). These versatile ingredients last for months in the refrigerator and add incomparable flavor.

August 24^th 2011By Eating Well

We use a generous amount of fiber - and vitamin C - rich bean sprouts in this quick stir-fry that combines tender cubes of salmon and a rich black bean-garlic sauce. Make it a Meal: Serve with store-bought crepes and plum sauce.