Leeks may look like scallions grown out of control, but they can add subtle flavor to many dishes, from soup to sides. Leeks are part of the onion and garlic family and are a good source of nutrients, including antioxidants. But unlike their cousins, leeks aren’t usually eaten raw. The first step in any leek recipe is to properly clean them. Cut off and discard the very dark green tops or place them in your compost pile. Thinly slice the leeks and place them in a large bowl of cold water. Toss the slices thoroughly to loosen any dirt or sand that might be caught between the layers and then drain them. Dry the leeks before proceeding with this or any recipe, unless noted otherwise. Here’s how to make a rich leek and potato soup that’s perfect hot or cold. Leek and Potato Potage 3 tablespoons olive oil 4 leeks, trimmed, sliced and rinsed 1 teaspoon dried herbs, such as rosemary, thyme and oregano 1/2 teaspoon salt 1 pound baby potatoes, such as Red Bliss or Creamer, quartered 1 quart no-salt-added vegetable or chicken broth Freshly ground black pepper to taste 4 tablespoons chopped chives (optional) Place the oil in a large stockpot and warm over medium heat. Add the leeks, dried herbs and salt. Cook 4 to 5 minutes, stirring often until the leeks…  read on >

Are you craving a seafood bonanza but can’t get to the beach? Here’s how to make a clambake right in your own kitchen. Traditional clambakes serve up more than clams. This special one-pot meal typically includes other seafood, such as lobster and mussels, plus hearty sausage, potatoes and corn. This may look like a decadent meal, but the seafood is very low in calories while high in protein. Plus, the clams and mussels contain high amounts of the important nutrient vitamin B12. Stove-Top Clambake 2 tablespoons olive oil 1/2 pound chicken sausage, cut into 1-inch thick slices 2 large sweet onions, such as Vidalia, chopped 1/2 pound small potatoes, any variety 2 ears corn, cut in half 1 dozen littleneck clams, scrubbed 1 pound mussels, cleaned 2 lobster tails 1/2 teaspoon kosher salt 1/4 tablespoon freshly ground black pepper 1 cup dry white wine 1 cup unsalted vegetable or chicken broth Warm the oil in an 8-quart stockpot over medium heat. Add the sausage and cook 4 to 5 minutes until the slices start to brown. Scatter the onions on top and cook 4 to 5 minutes more until tender. Layer on the remaining ingredients, starting with the potatoes, then the corn, clams, mussels and lobster tails. Sprinkle with the salt and pepper. Pour in the wine and broth and cover. Increase the heat to…  read on >

You’ve made the decision to improve your eating habits, but where should you begin? It can seem overwhelming at first. One way to approach new lifestyle habits is to map out the improvements you’d like to make and tackle them one at a time, over a week or two, before making the next change. Here are three steps to schedule on your calendar: Start by making better food choices at meals. Do you forgo breakfast at home and automatically go to your favorite drive-thru or opt for a donut in the break room at work? Your first change might be to have a healthy whole-grain cereal or a plain yogurt with fruit for your morning meal. Pack it in your tote if you aren’t hungry before you leave the house. Next, upgrade your supermarket choices. Is your cart typically loaded with convenience foods? The next time you shop, buy the fresh foods needed to replace at least one meal a day with a from-scratch recipe. When you need convenience items, think of precut fixings for a vegetable salad and a roasted chicken or cooked shrimp for nutritious proteins. Finally, revamp your cooking style. If your favorite recipes are breaded and fried, or loaded with butter and cheese, cut back on some of these high-calorie techniques. It can be as simple as switching from cream-based sauces…  read on >