http://www.themotherhood.com/ The Most Recent Items from Motherhood.com. en-us http://www.themotherhood.com/forums/6/topics493 Joined on Thu May 15 18:51:02 UTC 2008 http://www.themotherhood.com/profiles/882 Joined on Wed May 14 06:57:02 UTC 2008 http://www.themotherhood.com/profiles/873 Joined on Wed May 14 04:17:51 UTC 2008 http://www.themotherhood.com/profiles/871 Joined on Mon May 12 18:08:37 UTC 2008 http://www.themotherhood.com/profiles/863 Joined on Mon May 12 12:48:29 UTC 2008 http://www.themotherhood.com/profiles/859 Asparagus is probably already in your grocery store this spring. Some people believe the thin spears are more tender than the thicker ones, but that isn’t necessarily so. Others prefer thick to thin because the inner core is juiciest. Whichever you prefer, before you buy make sure that the cuts ends aren’t completely dried out or woody-looking. Avoid limp asparagus, or browning spears. Also, be sure the spear tips are tightly closed and firm, meaning that they were harvested young, which is when they’re at their best. If you buy your asparagus a day or two before you plan to use it, store it in the fridge with the cut ends standing in an inch of water. http://www.themotherhood.com/stories/2678 Check out this quick & healthy recipe for Chicken Piccata and Greenbeans. There's and easy to follow video. Also, look for other recipe videos on mommywood.com http://www.themotherhood.com/stories/2676 http://www.themotherhood.com/forums/6/topics462 TOKYO: In New York or Los Angeles, fans of Japanese cuisine can rattle off orders for uni and o-toro, or urbanely express a preference for soba over udon. But what about "Napolitan," cooked spaghetti that is rinsed in cold water, then stir-fried with vegetables in ketchup? Or "menchi katsu," hamburger covered in bread crumbs and deep-fried? Or "omu rice," an omelet lying over a mound of ketchup-flavored rice? At once familiar and alien, these dishes may make Americans feel, with some justification, that they have wandered into a parallel culinary universe. All are standards of a style of Japanese cuisine known as yoshoku, or "Western food," in which European or American dishes were imported and, in true Japanese fashion, shaped and reshaped to fit local tastes. Today yoshoku is thoroughly Japanese. It is a staple of television cooking shows and mainstream magazines. The lines outside venerable upscale yoshoku restaurants here in Tokyo are as long as ever, mostly with older Japanese for whom yoshoku provided a first taste of a Western world they had not seen. Yoshoku restaurants are also a requisite of the trendiest new shopping districts, like Midtown and Roppongi Hills, where they cater to younger Japanese whose mothers made the food at home. And yet it is virtually unknown to foreigners. http://www.themotherhood.com/stories/2394 http://www.themotherhood.com/forums/6/topics410 http://www.themotherhood.com/forums/6/topics402 Cookbook author and TV host Dave Lieberman shows Mom•Logic how easy it is to make slow-cooked chicken--delicious! http://www.themotherhood.com/stories/2313 http://www.themotherhood.com/forums/6/topics375 Check out this website that lets you type in the ingredients you have on hand, and gives you a recipe to match. No more 5 p.m. runs to the store with kids in tow! http://www.themotherhood.com/stories/2134