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...

December 2021
Each year, “lose weight” ranks as the most popular New Year’s resolution. And it also comes out on top as the most commonly broken resolution.

November 2021
When I told my husband I was developing a vegan Thanksgiving recipe for this month’s blog, he said, “why”? Fair question: since we have a Thanksgiving turkey each year, and we rarely eat vegan food. I had to think for a minute before I could explain the significance of my recipe selection.

October 2021
Mushrooms are loaded with nutrients and have high water content (which makes them filling). They’re low in calories, with an earthy, nutty flavor and umami—a Japanese word that translates to “savory” or “meaty.”

September 2021
About ten years ago, I was asked to develop ten recipes using a delicious tart cherry that is often dried, the Montmorency cherry. My project was for ChooseCherries.com, which provides recipes and information about Montmorency tart cherries. 

August 2021
Fruit in a savory dish? Generally, I am not a fan. Fresh strawberries or raspberry vinegar in my salad? Not so much. I know I'm not the only one who feels this way, but sometimes I wonder where or how my food preferences originated. 

July 2021
July is the height of tomato season, and about the time I start running out of ideas for new ways to serve them. When we have a big crop, I tend to make gallons and gallons of tomato sauce.

June 2021
Exploring ethnic cuisine can be tricky, especially if it entails using unfamiliar ingredients. Thai cuisine is a perfect example because its complex flavors are, in part, attributable to components that are not a part of mainstream American pantries.

May 2021
The greatest treasures of the sea are not buried. Some of Mother Nature's unrivaled riches are cloistered in frosty ocean waters; plump and glistening salmon, mackerel, and herring.