The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com


From the celebrated NYTimes.com food columnist come her favorite ways to use seasonal produce and a well-stocked pantry to create easy, nutritious meals every day of the week

From its inception, “Recipes for Health” has been one of the New York Times’s most-read (and e-mailed) features, showing health-conscious readers fast, no-fuss ways to turn seasonal produce, whole grains, and other nutritious ingredients into easy weeknight meals. Now, the most popular have been gathered into one comprehensive, convenient volume.

Shulman shows how to fill your refrigerator, freezer, and cabinets with healthy staples such as beans, grains, extra virgin olive oil, tuna, eggs, yogurt, and tomato sauce, so that you are prepared to cook delicious dishes like Asparagus and Herb Frittata, Quinoa Salad with Lime Ginger Dressing and Shrimp, or Pizza Marinara with Tuna and Capers in minutes. Vegans and vegetarians will discover an entire selection of tofu recipes, from stir-fries to sandwiches, and even a tofu cheesecake. Those who frequent the farmers’ market will appreciate her extensive collection of dishes for virtually every vegetable under the sun.

Full of lists, explanations, and tips, The Very Best of Recipes for Health will help you cook and eat better all year long.

 

$ 21.81


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0 thoughts on “The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com

  1. 72 of 73 people found the following review helpful
    5.0 out of 5 stars
    Practical and Healthy Recipes, October 24, 2010
    By 
    Joe

    Amazon Verified Purchase(What’s this?)
    This review is from: The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com (Hardcover)
    I am a fan of Ms. Shulman’s recipes from the NY Times. My wife and I have always been impressed with the simplicity and healthiness of the ingredients. While we are not vegetarians, the recipes in this book are meatless, but some use fish. For want of a better description, they tend to be Mediterranean in style. I recommend especially the red beet with Greek yogurt recipe. We have found the yogurt sauce, which is heavily flavored with fresh garlic and dill, to be useful on many other veggies and even as a spread of its own. It can be kept safely in the refrigerator for several days. I recommend this book to anyone interested in healthy and easy to prepare dishes.

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  2. 50 of 54 people found the following review helpful
    4.0 out of 5 stars
    Great to have NYT recipes in one location, October 12, 2010
    By 
    Tashi (DC) –

    Amazon Verified Purchase(What’s this?)
    This review is from: The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com (Hardcover)
    I have enjoyed a number of Ms. Shulman’s recipes in the New York Times, and that prompted the book purchase. After a quick read-through, there seem to be a number of typo’s. In the first recipe I tried for carrot salad, the ingredient list calls for 2 TBS olive or canola oil followed by 2 TBS olive oil… And In the couscous section, the pointer to more couscous recipes is labeled “artichoke” recipes. Aside from poor editing, I plan to try many of the recipes.

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  3. 19 of 21 people found the following review helpful
    5.0 out of 5 stars
    This makes healthy delicious!, May 2, 2012
    By 

    Amazon Verified Purchase(What’s this?)
    This review is from: The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com (Hardcover)
    The Very Best of Recipes for Health:
    250 Recipes and More from the Popular Feature on NYTimes.com
    By Martha Rose Shulman
    Photography by Andrew Scrivani

    A review by Marty Martindale, Editor, FoodsiteMagazine.com

    This is a beautiful cookbook written by a proven food veteran, and her healthy offerings are very appealing!

    Here’s a summary of several we like:

    MEDITERRANEAN CHICKPEA SALAD
    Shulman adds parsley, red bell pepper, tomatoes, red onion kalamata olives and feta cheese.

    WARM POTATO SALAD WITH GOAT CHEESE
    This calls for wine vinegar, Dijon mustard, garlic, black pepper, olive oil. Yukon Gold potatoes, black pepper, red onion, parsley, goat cheese and sage leaves.

    HOT YOGURT SOUP WITH BARLEY AND CILANTRO
    Olive oil, onion, garlic, barley, stock, cornstarch, yogurt, cilantro and lemon juice

    CAULIFLOWER GRATIN WITH GOAT CHEESE TOPPING
    Cauliflower, olive oil, thyme, garlic, goat cheese, milk and bread crumbs

    GRILLED CORN ON THE COB WITH CHIPOTLE MAYONNAISE
    Corn, garlic, chipotle chiles in adobo sauce, mayonnaise and Greek-style yogurt

    MASHED POTATOES WITH KALE (COLCANNON)
    Russet potatoes, kale, milk, green onions and olive oil

    SWEET POTATO PUREE WITH APPLES
    Baked sweet potatoes, apples, yogurt, butter and honey

    PASTA WITH TUNA AND OLIVES
    Water-packed tuna, olive oil, garlic, parsley, tomato sauce, red0pepper flakes, black olives, farfalle pasta and Parmesan cheese

    BUCKWHEAT PASTA WITH KALE
    Butter, olive oil, leeks, sage leave s, kale, buckwheat pasta, Parmesan and Fontina cheese

    ASPARAGUS AND HERB FRITTATA
    Asparagus, eggs, milk, parsley, herbs, Parmesan cheese and olive oil

    HUEVOS RANCHEROS
    Tortillas, tomatoes, chile peppers, garlic, onion, canola oil, eggs, cilantro and queso fresco

    CATALAN CHICKPEA STEW
    Chickpeas, bay leaf, olive oil, onion, bell pepper, garlic, tomatoes, thyme and red pepper flakes

    BLACK BEAN ENCHILADAS
    Black beans, canola oil, cumin seeds, chili powder, tomato sauce, grated sharp Cheddar, tortillas, chopped walnuts (optional), cilantro, salsa fresca

    WHITE BEANS WITH CELERY
    Olive oil, celery and its leaves, garlic, tomato sauce, parsley and lemon juice.

    SPANISH-STYLE SHRIMP WITH GARLIC (GAMBAS AL AJILLO)
    Shrimp, olive oil, paprika, garlic, bay leaf, dried red chile pepper and parsley

    Enjoy.

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