Lisa Lillien is the author of the popular Hungry Girl website and email newsletter, featuring smart, funny advice on guilt-free eating. She is also the author of eleven books, six of which debuted at number one on the New York Times Best Sellers list. Read her blog every Monday for slimmed-down celebrity recipes and more.
Chef Hugh Acheson cannot bear to see perfectly viable food in the garbage.
Ordering a martini feels like making a statement. Not only is it bold and beautiful, but successfully navigating a packed bar while holding that slender stemmed glass will make you feel like you deserve a medal (or at least a free drink).
Summer is upon us—and while bikinis and beaches are great, we’re most excited because warm weather means it’s time to start eating with our hands again.
The Institute of Culinary Education is one of the largest culinary schools in the world, offering both professional and recreational programs in New York City. Here, chef James Distefano, an instructor in their School of Pastry & Baking Arts shows PEOPLE an unexpected way to eat not one, but two summertime treats!
Is there anything better than corn in the summertime? To me, corn is one of the highlights of the season’s produce. As a kid spending summers at the Jersey shore, the last thing I wanted to do was leave the beach early and shuck corn for dinner (but I did love eating it!). Now, it’s one of my favorite summer ingredients to work with, its subtle sweetness giving it the versatility to work in many dishes. What’s more: whether you’re using it in a soup, salad or simply grilled and buttered, corn is an ingredient that doesn’t need a lot of gussying up.