Flavor First

One of the nation’s leading advisors on health and nutrition, Cheryl is a James Beard award-winning chef and has written several NYT bestselling cookbooks...

September 2022
While most of my recipes are now in electronic form, I still have my trusty wooden recipe box, comprised mostly of old familiar recipes from family and friends. And now that September’s upon us, comfort food and hot hearty meals come to mind.

August 2022
When I travel to a new country for the first time, I always prepare by familiarizing myself with their cuisine. I spend more time than most people I know reading menus. Having researched local dishes before I arrive helps me narrow down the choices.

July 2022
This spring, we spent a heavenly month in Portugal. Since dining is our favorite pastime, we couldn’t have selected a better location. We absolutely love every form of fish and seafood.

June 2022
Quinoa, in general, is one of the most diverse sources of nutrients you are likely to find in the plant world. 

May 2022
Traditionally, Ratatouille is a slow simmer of sweet onions, peppers, eggplant, zucchini and tomatoes with garlic and herbs, melting into a stew. This chilled interpretation adds a hint of smoky flavor from roasted peppers and a fresh zing from grated lemon peel.

April 2022
 The first time I tried cooking a frogged chicken, I was amazed at how easy it was to cook the chicken so perfectly. And the cutting technique is relatively simple.

March 2022
The vibrant colors of spring produce (lettuces, herbs, peas, carrots, baby peppers) bring excitement and fresh flavors to our tables after months of hearty winter fare.

February 2022
While the eggplant prep takes an hour or so, its creamy texture and rich flavor are well worth it! The recipe itself takes minutes to prepare. For added richness, swirl a knob of butter into the tomato sauce just before adding the eggplant.