Recipes

When Jennifer P. makes lasagna in her Abilene, Texas kitchen, she stirs a can of jellied cranberry sauce into the tomato sauce. “It gives an extra spark that has folks coming back for seconds,” she assures.

Here’s a refreshing salad that’s great for lunches at work from Teresa Wilkins-Reckard in Monroe, Indiana. "I can mix up the dressing at home, then pick up enough salad ingredients at the store to last for several days," she notes. "My family and friends like it, too. And variations are easy to make.” —

Annmarie is really feeling the fall right now… So for this episode, she will prepare a raw food recipe for cranberry-apple stuffing. It’s a perfect substitute for the nasty, gooey stuff you usually get on Thanksgiving! Take a look…

GETTING READY 1) Clean the pork and simmer in hot water just until it is cooked through. 2) Allow the meat to cool in the fridge. Cut into thin slices. 3) Chop and dice all the vegetables as preferred. MAKING 4) To make the stock, mix together the water, ginger, green onion, wine and chicken powder. Let it cook slowly over medium-low heat. 5) In a wok, heat some oil and stir fry the meat...

Once again, today was equal parts relaxation and activity. Having a nice mix of the of two definitely makes me feel healthy and balanced. I guess Canyon Ranch is doing its job! Breakfast I woke up bright-eyed and bushy-tailed, ready to start the day, this morning. (I swear the beds at Canyon Ranch are magical. I’ve been sleeping so well.) My stomach started to grumble within minutes of waking up, so I got dressed in workout gear and then headed straight to breakfast in the main dining room. I started with fresh fruit topped with ground flax from the breakfast bar. I also drank part of a decaf iced coffee with almond milk. Then, I ordered some yogurt with Canyon Ranch Granola. As you can see, the portion sizes are pretty small, which has been great for trying lots of different dishes. I also ordered the open-face egg sandwich with fruit on the side. It was served on gluten-free bread with cheese, onions, and turkey sausage. It was delicious and very satisfying. After breakfast, I headed to Café Tasse to get some work done. While there, I ordered a decaf iced almond milk latte (love these). Workout Awhile later, I went to take a class called “TRX & Flex,”and, holy goodness, it was hard. The class was split between kettlebells and the TRX suspension system, so we went back and forth between the two. There were only two people in the class (myself and another gal) and we were both pretty fit, so the instructors had some fun with us. They had us doing all of these crazy-awesome, super challenging moves. At one point, we were doing one-legged squats into one-legged plyo jumps while holding a kettlebell. It was tough, and I loved it. I definitely got a great workout in this class! After class, I headed back to my room, took a quick shower, and then went to lunch. A few of you guys asked if I was dining alone at Canyon Ranch, so I figured I should tell you about the Captain’s Table. The Captain’s Table is basically a big table at breakfast, lunch, and dinner where you can meet and get to know various staff members and guests over a meal. Each Captain’s Table is hosted by a different staff member, and they chat about the various services and activities at Canyon Ranch, answer questions, and help you make the most of your time here. It’s also a great opportunity to make some friends, especially if you’re traveling alone. FYI: There are a ton of lone wolves at Canyon Ranch—a lot more than I expected—so it hasn’t been all that awkward or lonely to stay here solo. Plus, everyone is really friendly—both staff and guests. I’ve joined the Captain’s Table a couple of different times now and have really enjoyed meeting some new people.   Lunch Today’s lunch started with a trip to the salad bar. Then, I ordered some Anazazi Bean Soup, which didn’t have all that many beans in it, but it still tasted really good.  I also ordered the fish tacos, which were made with tilapia, lime cabbage slaw, and mango salsa and jicama slaw. I enjoyed them, but I guess I’m not a tilapia fan. I always thought I liked it, but it was just too fishy for me. I still ate most of it (for the protein + omega-3s). I also received a few questions from you guys about the numbers under the various foods on the salad bar. Those numbers are actually on all of the menus too, and they’re the nutrient analysis for each dish/food item. The first bolded number is the calorie count. The next number is carb grams, then protein grams, and so on. Here’s more info and some sample menus. I finished off lunch with homemade coffee ice cream (everyone at the Captain’s Table was raving about it, so, of course, I needed to try it) and a gluten-free chocolate cookie, which I can’t seem to get enough of. Workout After lunch, I took a class called “Chi Energy,” which was “a moving meditation based on martial arts, designed to harmonize the natural flow of life energy.” The instructor told us it was a mix of Qigong and Tai Chi. The weather was beautiful, so the ins

Sometimes the ingredient is for the cook. It stands out. When you clean the asparagus a striking green peeks through. When you apply heat the color transforms. A show for only the cook to enjoy. This transformation has you focus on the cooking process. It has you pay attention. It demands attention. And it gets you to cook a little better. Years Past May 21, 2012 May 21, 2011 May 21, 2010 May 21, 2009 May 21, 2008 May 21, 2007 May 21, 2006 May 21, 2005

You're probably already excited for the long weekend ahead, so why not enjoy it further with a refreshing cocktail at your Memorial Day BBQ? We're not talking the traditional vodka soda, gin and tonic, or vodka cranberry, but something more refreshing and festive for the warm days ahead! That's why we've conjured up a list of...

I'm addicted to Bon Appetit's Cook the Cover Challenge. I'm also addicted to pasta. Not only does Bon Appetit's June issue feature a gorgeous plate of summery pasta on the cover, but my photograph from the March Cook the Cover is published on page 8. I've been thrilled to have my Cook the Cover photographs featured on The Daily Feed the past three months, but it's even more exciting to be

MAKING: French 75: 1)For this drink in a shaker combine the sugar, lemon juice and gin and pour in some ice cubes and shake till well combined. 2)Strain and pour into a cocktail glass and add a dash of champagne on the top. Philadelphia Fish House Punch: 3)For this drink in a shaker add the lemon peel and sugar and muddle it till the flavors are released. 4)Add the lemon juice, apple jack...

A healthy splash of your favorite beer gives this cocktail a refreshing twist.