Eating

A very tasty cruciferous vegetable that looks like a small alien life form. Crunchy like celery root. Sweet like cabbage. Earthy like turnips. A really nice vegetable. Cheap, too. Because nobody knows what to do with it. Well, here's one good Way to enjoy it.

Put a little garlic aioli into a chicken breast and, suddenly, the kind-of-dry white meat is juicy and intensely flavorful. Aromatic. Takes just two minutes and five cents worth of my 5-minute mayo.

80 recipes from traditional healthy cuisines around the world. From places and times that never heard of diabetes, overweight/obesity and cardiovascular disease epidemics. Today: A Better Way To Start Your Day. Plain yogurt as sweet as you want it.

80 recipes from traditional healthy cuisines around the world. From places and times that never heard of diabetes, overweight/obesity and cardiovascular disease epidemics. Today: chilled borscht. Hot color. Cool mouthful. A GL of just 5. Deep earthy, sweet flavor.

A sandwich that wanted to be a salad. To take advantage of cheap, plentiful summer greens at their seasonal peak. The lettuce is on the outside and the bread's on the inside. An all-American BLT. Just a little confused.

Still a few weeks before we get great tomatoes here. But the watermelon's perfect. For gazpacho. Could be your first course. Or your dessert. A cool, refreshing, flavorful way to start or finish a Summer meal.

A very aromatic, very summery, very light but yogurt-rich soup. Five minutes of preparation. A great Way to use the summer cucumbers now filling the Farmers Markets. Or the two-pounder I just grew.

A salad you make a day or two in advance, store in the fridge, then serve crisp and cool when you're ready. More than 7 flavors and hundreds of phytonutrients. A Glycemic Load of zero with a very, very low calorie count.

Big fresh flavor. Light and refreshing. Impressively beautiful. A very cool dish for a very hot day. No cooking. Five minutes of slicing and dicing. In advance. Then just chill.