It’s a busy time for bees and keepers

This April 16, 2018 photo shows a newly purchased queen bee, shown marked with white paint on her back in a queen cage, near Langley, Wash. Worker bees eventually will eat a piece of candy placed as a cork on the back of the cage so the queen can be released for egg laying. Queens can live more than five years but their vitality declines with age. (Dean Fosdick via AP)

Serve Green Pozole with Chicken for Cinco de Mayo

This March 31, 2018 photo shows green pozole in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)

Cinco de Mayo commemorates the Mexican army’s defeat of the French army in a battle on that date — May 5 — in 1862. The holiday also happens to coincide with the start of the season for fresh tomatillos. Green Pozole with Chicken, a traditional, stew-y Mexican soup — based on a tomatillo salsa — is the perfect dish for the occasion.

Bacon, Sage and Provolone Chicken Rolls

This October 2014 photo shows bacon, sage and provolone chicken rolls with marsala sauce on display in New York. Rolled chicken breasts may look fancy but they’re easy to make with a bit of patience. (Todd Coleman via AP)

A rolled chicken breast may look la-di-da fancy, but it’s really super-easy to pull off with a tiny bit of patience. And this particular version rewards you with bacon and melted cheese.

Eggplant and chicken marinara, a one-dish-wonder

This March 22, 2018 photo shows eggplant and chicken marinara in Bethesda, Md. This dish is from a recipe by Melissa d'Arabian. (Melissa d'Arabian via AP)

Many eggplant recipes start with slicing or dicing and sauteing in oil. But this approach can add a lot of unnecessary fat to your dish, as porous eggplant flesh absorbs oil like a sponge as it cooks, leading most of us to add more fat than we realize. Instead, consider roasting the eggplant whole.

Simple Vegetarian Spring Pasta Salad

This February 2018 photo shows simple vegetarian spring pasta salad in New York. In this recipe, the asparagus and sugar snap peas get a bit more tender and keep their bright green color after a quick simmer, and the best part is that you can add them right into the pasta at the end of the cooking time. (Mia via AP)

A great pasta salad is a beautiful thing. It anchors a picnic, potluck or buffet with aplomb. It’s portable, flexible, and easily and often vegetarian.

Squeezing the most out of small outdoor spaces

This undated photo provided by Janice Parker shows an outdoor garden in Connecticut designed by Parker, a landscape architect. To make the most of small outdoor spaces, Parker recommends using one large, dramatic planter rather than several smaller ones. (Neil Landino Jr./Janice Parker via AP)

As herb and vegetable gardens, composting and other aspects of green living become more popular, many people with limited outdoor space are looking for ways to squeeze the most out of it.

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