Comfort Foods and Indulgences

There are many versions of eggplant parmesan. I probably like them all. The earthy sweetness of the eggplant and tomato sauce, the gooey mozzarella, and the sharpness of the parmesan all come together to make something delectable. Eggplant parmesan was the most satisfying vegetarian dinner I ate when I was growing up.

In some recipes the eggplant is breaded and fried. While this adds a whole extra layer of texture, I don't think it's necessary. The version I grew up with was one my mom made and perhaps it's just the familiarity of it, but I really do think it's the best. Because it isn't fried it's not greasy which is often what happens with eggplant. A hearty filling entree I wouldn't dream of serving it without spaghetti on the side.

A healthy breakfast is the most important meal of the day. Plus it's an easy way to get a healthy dose of calcium for your bones.

Not a breakfast eater? Could you try eating breakfast for 3 weeks? Because that's how long it takes your brain to develop a habit, and this is one healthy habit.

Eating a healthy breakfast can help you:

Jump start your metabolism, so you burn more calories all day long.

Consume fewer calories throughout the day since you tend to be less hungry and make smarter eating choices.

Stabilize your blood sugar, which has been linked to a decreased risk of cardiovascular disease and Type 2 diabetes.

Concentrate and perform better at work (hey, maybe that whole wheat toast and scrambled eggs could help get you a raise).

Build endurance with physical activity, so your work-outs will be better.

Day 29 of 31 Days Of Pie is Lemon Meringue Pie from Kate McDermott, Art Of The Pie

I refused to let our 31 Days Of Pie go by without one Lemon Meringue. Of course, it’s not just any Lemon Meringue, but a Lemon Meringue from Kate McDermott’s grandmother Geeg. It’s a perfectly balanced pie which earned her the title The Queen Of Lemon Meringue. It’s certainly majestic and for me I’ll never need any other recipe for a lemon meringue. Thank you so much Kate for being you! And to Geeg, too!

Lemon Meringue Pie from Kate McDermott, Art Of The Pie

Ingredients
1 pre-baked single pie crust

For the Filling

It was a two-line email—the kind that makes you sit up and think—because it addressed an issue faced daily by millions of grill masters around Planet Barbecue:

“Sometimes we buy cheap beef because we are on a budget,” wrote Diane Q. “These steaks are often tough. We have tried salt, meat tenderizer, and marinades. Could you please tell me the best way to tenderize the steaks?”

I immediately thought of my last trip to Southeast Asia, and in particular, to steaks I ate hot off the grill in Siem Reap, Cambodia, and Kuala Lumpur, Malaysia. Both were explosively flavorful thanks to complex marinades and polymorphic condiment spreads. And both were tough as proverbial shoe leather.

We North Americans and Europeans are spoiled when it comes to steak. Our notion of a “fork-tender” filet mignon or a “silver butter knife” sirloin (the signature steak at Murray’s in Minneapolis—so named because it’s so tender, the steak knife glides through the meat as though it were butter) are the stuff of dreams on much of Planet Barbecue.