Parade Magazine – Page 2 – My Life Runs on Food

Parade’s Community Table: Moroccan Cuisine Swirls into the American Kitchen

March 20, 2015March 21, 2015Sanura

Chicken Stew with Potatoes and Olives

Morocco’s sweet and savory fragrances of olives, tender meat, dried fruit and rich spices is swirling around American cuisine. As a North African country bordering the Mediterranean, it has for thousands of years imported Asian, European and Arabic flavors into its own rich culinary history. As an elegant and colorful cuisine, it’s a welcome addition to the forever expanding American palate. Caroline Hofberg’s cookbook, Morocco on a Plate, showcases various bread, vegetarian, meat and dessert recipes for curious minds who wish to explore Moroccan cuisine.

Parade’s Community Table: Supercharge Smoothies into a Nutritional Powerhouse

February 16, 2015March 20, 2015Sanura

Creamy Orange . Photo by © 2013 by Julie Morris — Creamy Orange. Photo by ©2013 by Julie Morris

For most people making smoothies, it’s throw in forgotten fruit at the bottom of a refrigerator into a blender with water, yogurt or milk. As time goes on, kale or spinach is added for more nutrients. Smoothies are healthy and fun drinks, and if you’re trying to break out of the banana, berry and/or spinach smoothie mix, Julie Morris’ “Superfood Smoothie,” will not only inspire better tasting smoothies, but it’s a chance to learn how to turn a smoothie into a nutritional powerhouse. Read more →

Parade’s Community Table: Maria Zihammou’s Butter-Rich ‘French Bistro’ Cookbook

December 19, 2014March 20, 2015Sanura

Don’t have an American heart attack when I reveal this simple truth about food: Rich and memorable recipes start with butter. It’s why I’m loving Maria Zihammou’s new cookbook, French Bistro. It goes after my heart, and it also demonstrates how to enjoy French homestyle seasonal and fresh ingredients in a beautifully designed cookbook with photographs and illustrations reflecting glimpses of Zihammou’s life in one of the world’s most romantic cities.

Parade.com: Summer Blueberries in Autumn, Starting with Blueberry-Coffee Rubbed Chicken Thighs

October 22, 2014March 20, 2015Sanura

Blueberry Espresso Rubbed Chicken Thighs with Blueberry Hominy Salad with Dandelion Greens

With autumn comes dishes with spicy cinnamon and warm nutmeg flavors, sturdy winter squashes sweetly cooked down, and hearty soups. I’m blissfully thinking of summer blueberries. It’s an unusual craving at this time of year, but blueberries’ tart and sweet flavor are available year-round in different forms other than fresh.

Parade.com: Nourishing Broth for the Family Soul

October 9, 2014March 20, 2015Sanura

Wonton Soup with Bok Choy and Edamane

Dad’s recipes start with making broth by scratch before proceeding to the actual preparation of a dish. We have playful arguments about whether homemade or store-bought stock makes a difference in recipes. Of course he’s right, but when it comes to time, the quality of ingredients are sacrificed. As his nine-to-five working daughter, it is my duty to rewrite his recipes starting with organic, low-sodium store-bought broth (preferably from a box, instead of a can or powder to avoid a metallic and salty taste). Such changes encourages people to attempt Dad’s recipes. After all, most beginning cooks are intimidated at the thought of staying in a kitchen for a long length of time.