Top 5 feel good trips for foodies


As well as ivy-clad turrets and excellent food there’s one thing Glenapp Castle has plenty of: fresh air. It sits in 36 acres of grounds, all detailed for guests in a beautifully illustrated map. We spent hours watching birds in the Victorian walled garden, keeping quiet in the red squirrel play area, sniffing the candy floss scent of Katsura trees – and chasing the path of a gurgling stream through a wooded glen, rich with deer and the tallest fir trees in Britain.

And for lunch? Let the team pack you a bespoke picnic, eaten by the azalea pond with a background view of Glenapp Castle’s sandstone battlements. Or walk a little further, beyond the estate to the Stinchar Valley, and have them meet you half-way with hot soup and crusty bread… they won’t even judge you if you ask for a lift back (we did!).

Double rooms from £295, b&b (

A fish dish at Glenapp Castle, Scotland


Staying at Tom’s Cottage in foodie Porthleven means you are both on one of the most beautiful parts of the South West Coast Path and in prime cream tea, pasty and fish and chips territory. Fortunately the harbor-side house is one of Beach Retreats’ hideaways, which means we could get some balance with the help of the company’s specially commissioned running routes: a sharp left out of town took us on a stunning seafront run (you could also walk it) down to Loe Bar and around the creek and forest.

The town’s culinary credentials means eating out is a highlight of staying here but if you’re too tired to stumble more than a few steps after a particularly taxing workout, Beach Retreats has also partnered with The Mindful Chef; guests get 25% off a healthy meal box, where local ingredients (including organic beef from Dartmoor and fish from St Ives) and a recipe can be delivered to the door for you to cook up at home.

Cottage sleeps 2, from £329 per week (


Cycle Southern England has made planning a cycling break in the New Forest a breeze with its dedicated website listing route suggestions, and places to stay and eat along the way.

Booking through Cyclexperience, a specialist hire company, we linked together two of its suggested Sat Nav-aided routes. In this case two circular itineraries that began and ended at Brockenhurst train station and, over two days, led us through spectacular, off-the-beaten-track forest cycle paths (no chance of getting lost with that Sat Nav) via a glut of culinary pitstops.

Among the highlights were scoops of New Forest ginger ice cream, a lunch of meatballs made with wild boar mince at the genteel Master Builders hotel and supper at the Montagu Arms’ Michelin-starred Terrace restaurant. It’s unlikely that all our bike rides this year will end with plates of delicate golden scallops, and south coast turbot with wild mushrooms and creamy pearl barley. We’re starting as we mean to go on, though.

Bike, helmet & Sat Nav hire from £17 per day (


Babbacombe is the kind of place Agatha Christie might have sent a recuperating character to: there’s Devon sunshine, blue seas, charming Oddicombe beach made for long walks and even an art deco funicular railway linking the beach to Babbacombe’s pretty clifftop green.

The Cary Arms, right above the beach, dates back to the 1800s and feels custom-designed to embrace the view. Hotel bedrooms have a fresh, coastal feel, or rent one of the adjoining blue-and-white fisherman’s cottages with their log fires and fancy bathrooms. Back at the main building, get some fresh air on the outside terraces or make the most of the log fire inside at a seawards-pointing table.

For breakfast, try grilled kippers or the Devon full English, for lunch a succulent local white crab meat and lemon mayonnaise bloomer. Dinner centres around fish – pick one of the chef’s specials for the freshest catch, delicately poached John Dory with basil pesto and seasonal vegetables, perhaps, or Lyme Bay lobster. The wine list is extensive and each week the De Savary family (the inn’s owners) choose a different house white and red.

Double rooms at The Cary Arms start from £195, b&b (



Whether in bright sunshine or under dishwater skies, Wales’ west coastline always seems picture-perfect. For walkers and dog-owners there are miles of wind-whipped sand and dunes to wander and, directly behind the village, rolling green hills. Aberdovey, a picturesque estuary village, itself is a creative little place, with art galleries, cafés and a deli.

For a mixed generation get-together, book one of the handful of cottages at the Trefeddian Hotel. A classic family-friendly retreat (complete with games room and swimming pool) with a bit of old-fashioned grandeur, it’s in a quiet position just outside the village, separated from the sand dunes by a golf course.

Aberdovey has a fish restaurant, pubs and a decent fish and chip shop, but it’s worth booking a table at the Salt Marsh Kitchen in neighbouring Tywyn. This small bistro is particularly good on fish and local meat; check the specials board for adeptly cooked scallops, hake or bouillabaisse. If you really don’t want to step outside, hunker down at the Trefeddian with a Welsh afternoon tea: buttered bara brith, homemade Welsh cakes and tea or coffee.

Cottage rental at the Trefeddian Hotel starts from £285 per week for six (

Snowdonia beach with cloudy moody sky

from olive

Best ever healthy low fat recipes

Miso-glazed sea bass with ginger greens

Eating healthily doesn’t have to mean compromising on good food. This miso-glazed sea bass with ginger greens is quick and easy to make and comes in at under 300 calories

Lamb kleftiko tray bake

We’ve given classic lamb kleftiko a healthy makeover with this recipe for four. Use lighter feta cheese to keep the fat content low without compromising on flavour


Sumac roast cauliflower and chicken salad with mint yogurt

Ready in under 30 minutes, this minty chicken and citrus roast cauliflower dish makes a speedy and super simple gluten free meal for two. Using fat-free yogurt keeps the fat and calorie content down


Lentil ‘meatballs’ with fresh tomato sauce

Lentils are a great way to make a meal vegetarian. Swap these for your usual meatballs and your family will hardly notice the difference. Plus, they’re low in calories and fat and ready in just 40 minutes – perfect for during the week

Seared tuna with ponzu dressing and coriander rice noodles

Our recipe for seared tuna with ponzu dressing and coriander rice noodles is low calorie, low fat and ready in just 20 minutes

Seared tuna with ponzu dressing

Chicken dhansak

This is our healthy version of chicken dhansak. It’s easy to make, ready in under an hour, high in protein and under 500 calories. Put the takeaway menu down… this will taste better too!


Kale waldorf salad with buttermilk dressing

This kale waldorf salad with buttermilk dressing is a clever update on a classic. With a good amount of crunch and tangy dressing, it makes a great side dish

Spicy prawn linguine

Healthy food doesn’t have to be boring. This spicy prawn linguine has a spicy chilli kick to keep it interesting. It’s so delicious you’ll forget that you’re being virtuous!

Tuscan pork steaks

Our recipe for Tuscan pork steaks ticks all the boxes. It’s low calorie, low fat, low sugar, low salt and high in satisfying protein

tuscan pork

Chicken saag

This chicken saag recipe proves that you can eat healthily without having to miss out on your favourite foods. Coming in at under 500 calories, this dish is on the table in under an hour

Tandoori lamb steaks with chilli-spiked slaw

This recipe for tandoori lamb steaks with chilli-spiked slaw is low fat, low sugar, low salt and high in protein to keep you feeling full but the calorie count low. Plus, it’s really easy to make and looks amazing on your plate!


Ginger lemon sole with Chinese greens

Our ginger lemon sole with greens is a quick and easy Chinese recipe. In China, fish celebrates prosperity and greens symbolise longevity

Freekeh risotto with spring greens 

Freekeh is made from cracked, roasted green wheat. It works well for risotto as the grains keep their bite when cooked. The spring greens add goodness and keep this dish feeling fresh


Thai burgers with salsa and sweet potato wedges

These healthy pork burgers are flavoured with Thai curry paste and coriander, then served up with a spicy chilli and mango salsa. Because there’s no bun, they’re lower in calories and fat. Why not serve homemade sweet potato wedges on the side?

Healthier lasagne

Our low calorie lasagne is a delicious dinner recipe for six people. Serve with a green salad for a healthy version of this classic Italian dish. Comfort without lots of unnecessary fat!

Fiery chickpea and harissa soup

A fast-to-make and easy spicy soup made with chickpeas. This vegetarian recipe gets its heat from harissa, the hot chilli pepper paste from Morocco. Ready quickly in just 20 minutes

Asian black rice salad

Black rice has a higher nutritional value than white rice, and the same amount of fibre as brown. Try it in our Asian prawn black rice salad

Whole sea bream cooked en papillote

Fish can be intimidating to cook but this recipe for whole sea bream cooked en papillote is really easy but looks impressive, and is low in fat to boot!

Moroccan veg and chickpea tagine

This recipe for Moroccan veg and chickpea tagine is vegan, low in fat and really easy to make. It makes enough for four, but the leftovers freeze well


Szechuan prawn noodles

These hot and spicy Chinese-style noodles only take 15 minutes to whip up so they’d make a great quick and easy midweek meal if you’re stuck for time or craving some healthy fast food low in calories and fat


Creamy lentils with spinach and thyme 

Perfectly suited to those who want a light but tasty 5:2 friendly meal, this healthy vegan lentil dish is high in protein but low in calories and fat

creamy lentils with spinach and thyme

from olive

8 Kid-Friendly Slow-Cooker Meals

Slow-Cooker Pot RoastWhen it comes to family meals, I’m always looking for three things: wholesome ingredients, simple preparation and kid-friendly flavors. You really can’t beat the slow cooker for the second one; just throw your ingredients in, and that contraption politely cooks dinner for you all day long. These are the crowd-pleasing recipes I’ve made over and over again. Every one of them is full of fresh ingredients and kid-tested.

Slow-Cooker Pot Roast (pictured above)
This is the meal my mother-in-law makes every time we gather for a special family meal. Pot roast may be my father-in-law’s favorite, but this dish has other things going for it too: All the veggies cook right along with the meat (one pot!), and every bite is so tender that even our two-year-old can dig right in.

Not-Too-Spicy Chicken Tikka MasalaNot-Too-Spicy Chicken Tikka Masala
If your family isn’t quite ready for curry, this is the starter dish for you. In fact, my soon-to-be three-year-old once asked to have this for his birthday dinner. Now that he’s 4, he still asks for it — and the rest of the crew does too.

Slow-Cooker Chicken Noodle SoupSlow-Cooker Chicken Noodle Soup
If there’s one thing my kids have fallen in love with this winter, it’s a big bowl of hot chicken noodle soup — and this slow-cooker version makes it so easy. Tip: Dish up the soup in two quick steps. First, a ladle for the broth, chicken and veggies, and then use tongs to pluck out just the right amount of noodles for each bowl.

Easiest-Ever Pulled Pork
There is simply no easier way to feed a crowd than throwing a pork butt or shoulder into the slow cooker and letting it do its thing. While you’re putting the rest of your meal together, the pork quietly transforms into the moistest and most-flavorful meal you — and your guests — have had in ages.

Slow-Cooker Pork TacosPork Tacos with Mangoes
This idea’s a twofer: Either cook the pork according to this recipe, or use the leftovers from the pulled pork option above. (I love one meal that you can service twice, in two totally different ways.) Either way, pair the mouthwatering pork with tangy bites of mango in soft flour tortillas.

Shredded Chicken Tex-MexShredded Chicken Tex-Mex
There’s something about corn that kids love. I use it as a bridge food all the time — something familiar served along with something new — and the technique works well almost all the time. (I say almost because we’re dealing with four small kids at my house, so …) Serve this instant hit over rice or between tortillas, or use the leftovers again later in the week and do both.

Slow-Cooker Whole ChickenSlow-Cooker Whole Chicken
Did you know you could cook a whole chicken in the slow cooker? You can bet that the flavors of the spice rub work their way into the bird until the whole thing is soft and tender, practically falling off the bone.

Fully Loaded Baked Potato SoupFully Loaded Baked Potato Soup
There are only two things you need to know about this recipe: There’s no need to peel the potatoes, and my kids love, love, love it. Tip: Let your little ones sprinkle all the toppings on themselves.

Charity Curley Mathews is the creator of, a site full of recipes and tips for teaching kids to love good, fresh and simple food.

from Food Network Feed

7 Ways to Rethink Meatless, Dairy-Free Meals

Vegan Quinoa Cranberry Stuffed Acorn Squash
When it comes to New Year’s food resolutions, it almost feels as if we are set up to struggle — especially since we start the year in the middle of a cold season when salads really don’t cut it and we connect comfort food to all things meaty, creamy and cheesy. But take heart, friends. Taking a cue from the Meatless Monday movement, which advocates cutting meat from your diet one day a week, and going one step further, we’ve got a few recipes to help rewire your cravings and change the way you think of meatless, dairy-free meals.

Vegan Quinoa Cranberry Stuffed Acorn Squash

The key to any stuffed dish is variety, and this stuffed squash recipe has that in spades. Enjoy layers of fluffy, crunchy and chewy textures — from a stuffing of quinoa, pistachios and dried cranberries — and rich flavor, from a mix of warming spices and a sweet maple syrup glaze.

Grilled Shiitake and Tofu Banh Mi

Grilled Shiitake and Tofu Banh Mi

Tofu is usually one of the first foods to spring to mind when it comes to meat-free eating. Though there’s nothing wrong with using tofu in a tried-and-true stir-fry, it’s worth dressing it up in a banh mi. Extra-firm tofu stands up well to a good grilling and transforms under a sweet and garlicky marinade.

Butternut Squash Tamales

Butternut Squash Tamales

There’s nothing to be missed with these hearty tamales on your plate. Butternut squash gives the masa dough a dose of earthy sweetness while the filling features chipotle chiles, Spanish olives with pimentos, golden raisins and capers.

Vegan Pulled Pork Sliders

Vegan “Pulled Pork” Sliders

Take the the classic vegetarian-friendly portobello burger to the next level by roasting the mushrooms in a pulled-pork-style marinade.

Vegan Saffron Risotto

Vegan Saffron Risotto

If you’re feeling fancy, try making this saffron risotto. The dish stays dairy-free thanks to nutritional yeast, which gives it a cheesy bite.

Lentil-Mushroom Meatballs

Lentil-Mushroom Meatballs

These meat-free meatballs are veritable flavor bombs, boosted by umami staples like soy sauce, tomato paste and nutritional yeast.

Chickpea Soup with Spiced Pita Chips

Chickpea Soup with Spiced Pita Chips

Take note from Food Network Kitchen’s culinary predictions for 2017 and make the humble chickpea your new pantry staple. When the cold weather leaves you hankering for soup, make this hot and sour treat to satisfy your cravings.

from Food Network Feed

One-on-One with Tregaye Fraser, a Co-Host of Kitchen Sink

Tregaye FraserIt was less than a year ago that we saw Tregaye Fraser standing in Food Star Kitchen, accepting the coveted title of the next Food Network Star. Now, she’s set to showcase her Star potential on Kitchen Sink, which kicks off its new season on Sunday, Jan. 15 at 11a|10c. Each week she’ll be joined by food-loving pals, including a few familiar faces from The Kitchen. You can count on over-the-top dishes that will turn your party menu into an unforgettable feast, plus no shortage of entertainment, as Tregaye told us when we caught up with her on set. Read on below to hear from Tregaye in an exclusive interview, and get her take on what she’s bringing to the party on Kitchen Sink.

What has the journey to this moment been like for you, from winning Food Network Star in August to finally hosting The Kitchen Sink?
Tregaye Fraser: I’m so happy to finally be here. I’m so happy to finally be doing the show. It’s been a great journey, doing my guest appearances and things like that, so the experience itself is amazing. … And so now it’s show time. The moment of truth, the moment I have been waiting for. And I plan on making sure we get season after season. We’re going to have a good time on this show.

How are you approaching Kitchen Sink? What can we expect?
TF: I’m approaching Kitchen Sink the way I approach everything else: food fusion with a twist. I basically take everyday foods and make them in an unconventional way. So everything we do on Kitchen Sink is my completely style of cooking. So this is perfect for me. It’s the perfect space because we do mash-ups. We take something that you know and change it into something you may not know.

When it comes to making a successful mash-up, are there rules in terms of fusing flavors?
TF: You know, I am a firm believer that there aren’t many rules in the kitchen. You pretty much do what you feel, and whatever tastes good to you, you do it, because that’s how you create. Now, I could sit here and say, “Stay in the flavor profile of what it is you know.” So if you’re making cheeseburger nachos, maybe use some kind of crispy bread and burger and lettuce and cheese. Or I could say, “Just do whatever the hell you want.” Take those nachos, put some shrimp on top, put some cheese on top and go for what you know. You really just want to stick with mild flavors and kind of graduate. I think you should gradually go into things. A lot of times when I am creating a mash-up, I’ll start off with the base of what I think, and then I might add a little something extra to it. And that may be amazing. And then I might add something else to it, and then that’s like, “OK, I just took it to another level.” So it’s really just experimenting and trial and error.

In working with an ensemble on Kitchen Sink, what do want your voice to bring to the party?
TF: I’m going to bring the fun. I’m definitely going to bring the swag. I’m definitely going to create some amazing dishes that are going to blow your mind. And I just want to keep it cute. I want to have fun, I want to have a good time, and I want people to be at home and [having] a good time. I want them to look at me and say, “Man, Tregaye has fun in the kitchen, and I want to do that. I don’t even want to go out to eat anymore because I want to sit in my kitchen and watch Tregaye and the crew on Kitchen Sink do their thing.” That’s what I want.

When you’re cooking, how do you approach a recipe?
TF: I actually — secretly — I don’t even really work off recipes. I hate even writing them. I really like to taste as I go. … Sometimes the most-beautiful thing is a mistake when you are cooking. That’s kind of how I go.

What do you consider to be your signature dish?
TF: I don’t like that question. That’s a crazy question. I don’t have a signature dish. I say this time and time again: Food is like your kids. You can’t pick a favorite. And I’m so finicky. One day I like Mediterranean, one day I love nachos. I’m going to love wings until the day I die. … I’m always in a mood for something different, and I go through these phases, so it depends on my mood.

Food hacks are so popular these days. Do you find yourself gravitating to one in particular?
TF: You can always go to the trusty beating the meat with the frying pan. … That’s my thing; that’s like my go-to right there. I do a lot of kitchen hacks. I think we do kitchen hacks as chefs and we don’t even realize we’re doing them. Especially when you misplace something — everything becomes a kitchen hack. You just wing it. Use a bowl to crush cereal. Whatever.

What store-bought item do you condone people use when it comes to taking shortcut in the kitchens?
TF: I love using frozen fruit for smoothies. That’s the best, even better than fresh fruit to me. Pizza doughs — I love that, because every kid loves pizza, and nobody wants to sit there and wait for the yeast to rise, and do this and do that. You can go right in the store and get a pizza dough. I think that’s number one, because you can mix and match and make calzones and pizza burgers and all kinds of things because you have that dough that’s already made in the store.

Is there one cooking myth or rule you think it’s time we disprove once and for all?
TF: That seafood and cheese do not go together. … That’s the great debate. Of course, there are a lot of seafood mac and cheeses and things like that out there, but really people are starting to get more comfortable with it. But for years people [would say], “Seafood and cheese, that doesn’t go.” I love it. I love it. Put cheese all on my fish.

What one food trend are you ready to say goodbye to?
TF: The chicken and waffle. I’m about over the chicken and waffle, honestly. … You can make waffles a thousand ways, and it’s cute, but I am so done with the chicken and waffle.

Tune in to Kitchen Sink on Sunday, Jan. 15 at 11a|10c.

from Food Network Feed

Give peas a chance: why pea protein is leading the whey

Protein-packed dried and ground yellow split peas are 2017’s first big food trend. Anyone for a piece of pea pizza?

What with crickets still being a bit of a hard sell, food manufacturers have been trying to come up with new alternative sustainable protein sources to wean us off meat. Now food companies are hoping we will give peas a chance. Pea protein, extracted from dried and ground yellow split peas, has made it on to lists of 2017 food trends, probably because it crosses over into so many other trends – high-protein diets, plant-based eating and those avoiding meat, gluten and dairy.

You can buy pea milk to replace cow or soya milk; gym-goers can choose pea protein powder over whey shakes. You can get high-protein pizzas made with pea flour, pea-protein sauces, protein bars made from the stuff, and some gyms add it to pancakes and smoothies. According to Mintel, the number of products containing pea protein grew by 195% between 2013 and 2016.

Continue reading…

from Food & drink | The Guardian

Anna Jones’ soup recipes get the year off to a fresh start | The modern cook

Shake up your meals with healthy, fortifying food that tastes great too. Take these broths: one Thai-inspired, the other a ‘not-chicken soup’: remedial and delicious in equal measure

The first column of a brave new year. I am an eternal optimist, a believer in new beginnings: we can turn over new leaves and wave goodbye to things that no longer serve us. When it comes to food, new beginnings can be useful – sometimes. But, before you turn the page, don’t worry: I’m not about to preach the holy virtues of spirulina or detoxing; I’m not into that.

About eight years ago, I was a recipe developer working in an office with a kitchen in every corner (in fact, it was more kitchen than office). Each day those kitchens were filled with us cooks making dishes from every corner of the world. We had to refine the recipes for home cooks; each had to be tested and tasted. I was the taster too. It was a wonderful education in food, but by the end of each day I felt jaded with eating, overwhelmed by the volume of it all. I hated that feeling – after all, food had always motivated me – but there is vulgarity in having too much food all the time. It felt a bit like I’d had a Christmas dinner every day.

Continue reading…

from Food & drink | The Guardian

How to Make Naturally-dyed Linens

PHEW! This project has been on my to-make list for a very long time. As I was saying last week, I’m using January as a get-my-life-together-month, which includes–but is not limited to—freshening up my look a bit. Part of that is getting some new linens up in my life for photos. I’ve always been after […]

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from A Cozy Kitchen

Chefs’ Picks: Cold Busters

Ginger Garlic Chicken Noodle Soup
With cold and flu season comes the need for healing soups, teas and tonics. Chefs, in particular, know that eating the right kinds of foods can stave off those dreaded sniffles. Pros from across the country share their tried-and-true remedies for conquering colds.

Kicked-Up Noodle Soup
Garlic-ginger chicken soup is the key to conquering sickness for Chef Charlie Yusta of Horse’s Mouth in Los Angeles. “The combination of the vegetables, ginger and chicken broth really help fight a cold or flu,” says Yusta. “The vegetables contain vitamins, which boost your immune system, and the ginger helps reduce stomachaches and headaches, and fights any bacterial infections.” Speed the path to steaming soup by purchasing a roasted chicken in lieu of roasting your own.

Ginger Garlic Chicken Noodle Soup Recipe

1 three-pound roasted whole chicken
Light olive oil

Rub the chicken with salt and pepper, drizzle with light olive oil and roast at 400 degrees for an hour.

Let chicken cool. Once cooled, take skin off of the chicken and save for later. Pull all meat off the bones. Put chicken meat aside. Save bones to make the broth.

15 cloves garlic
1 bunch celery
3 bunches baby heirloom carrots
10 Roma tomatoes
6 baby bok choy, halved
2 yellow onions
1 bunch kale
Light olive oil

Cut all vegetables in approximately 1-inch squares. Drizzle with light olive oil and season with salt and pepper. Place vegetables on sheet pan and be sure not to crowd them too close together. Roast in oven at 400 degrees F for 35 minutes.

Remove vegetables from oven and mix them together. Hold until ready to serve.

2 1/4 cups all-purpose flour
3/4 teaspoon kosher salt
2 large eggs
3 egg yolks
1 tablespoon extra-virgin olive oil

Put all ingredients in bowl and mix together by hand. Then roll out the dough to 1/4-inch thickness and cut into noodles. Drop the noodles into salted boiling water and cook for 3 minutes. Set aside.

Bones from roasted chicken
3 quarts chicken stock
Fresh ginger
2 one-ounce packs of tamarind soup mix
Special equipment: blender

Put the chicken bones in a 4-quart pot, add the chicken stock and bring to a boil. Simmer for 30 minutes. Strain bones out.

Peel ginger and blend in blender with one cup of the hot broth from the pot until smooth. Add the blended ginger and broth back into the pot, along with the tamarind soup mix.

Crispy Skin Garnish (Optional)
Take chicken skin and crisp up in a pan.

Add the chicken, vegetables and noodles to the broth and simmer for 10 minutes. Garnish with crispy chicken skin if desired. Serve with the following condiments on the side: fish sauce and chiles.


Dr. J from Crossroads
A Boozy Solution
Chef Tal Ronnen from the plant-based restaurant Crossroads in Los Angeles feels a vegetable-rich diet can help ward off sickness before it even starts. “Plants and vegetables are inherently chock-full of nutrients, vitamins [and] minerals and are a gold mine for everything your body needs.” Ronnen says. His recipes incorporate power-packed ingredients, such as kohlrabi, mustard greens, mushrooms, artichokes and chickpeas. He also advises staving off colds with a vitamin-packed cocktail concoction, such as his own restaurant’s Dr. J, made with cold pressed carrot and orange juice (squeezed on the premises), white rum, ginger and lemon.


Bone Broth
A Bit of Broth
As a Midwestern resident, Chef Nicole Pederson of Found and The Barn in Evanston, Illinois, is no stranger to brutal winters and, in turn, lots of under-the-weather moments. For her, the key to staying healthy is bone broth. “Whenever I am starting to feel sick, I drink lots of hot, spicy broth,” Pederson says. She recommends purchasing a high-quality broth sourced from a socially conscious purveyor, then customizing it by adding chunks of fresh ginger, turmeric, half of a lemon and a fresh serrano or jalapeño pepper split in half, as well as a tablespoon or two of honey. “Put it all on the stove, bring to a boil and then drink it down,” Pederson says. If you prefer to make the broth from scratch, try this slow-cooker recipe from Food Network Kitchen.


Ginger Honey Tea
Tea with a Twist
There’s nothing quite like cold remedies whipped up from family-approved recipes, as Chef Bill Telepan from seafood restaurant Oceana in New York can attest. Both of his family’s feel-good solutions involve spicy takes on traditional elixirs. “If we get sick in our house, I like to make chicken soup, of course. But we like to add chopped jalapeno and eat it with bread rubbed with garlic and salt,” Telepan says. “I also like to make decaf green tea at night… I add a lot of lemon, honey, red pepper flakes and bourbon. That is the ultimate cold remedy.” For another soothing spin, try this ginger-laced tea recipe from Rachael Ray.

from Food Network Feed