Cindy Bradley

Experimenting with vegan diet seems to have health benefits

One evening in late December, my husband Craig and I were watching a news program in which various scientists touted the health advantages of a plant-based diet. Of particular interest was the assertion that various digestive problems (from which…

Cupfuls of cake can be delicious

Who doesn’t love cake? There might be a few outliers, but cake is the quintessential American dessert, more so than pie. (I’ve never understood the expression “As American as apple pie.” Do we ask for apple pie on our birthdays? No. We expect a…

Gifts for cooks: Cookbooks, gadgets and dinnerware available at local stores

If you’re a cookbook addict like me, this is your time of the year: Just in time for the holidays, publishers are rolling out the year’s best. These are the heavy-hitters, written by celebrity chefs, bloggers, and tried-and-true cooking authorities.…

Different philosophies on children, food are reason French kids eat everything

My husband and I first took our kids to Paris when Derek was 10 and Kathleen, 7. Prior to the trip, I had been concerned about what Derek, the pickiest eater known to science in those days, would find to eat. To my relief, he became an instant fan of…

Stone fruit

It takes an especially brave farmer to plant fruit trees. Any crop is dependent upon favorable weather, but these trees are especially vulnerable to the vagaries of Mother Nature. They need cold, but not too cold, winters. Most varieties bloom in…

It's in the bowl

Tracking food trends is always fun, particularly trying to figure out how they started and spread, where they are heading and when they will die. Unless it’s the kale trend, which refuses to die, ditto the avocado toast trend (this one deserves to…

Kentucky classics

Like many young girls, I was horse-mad growing up. I found all things equine immensely fascinating, including the Kentucky Derby. Horse racing in general didn’t attract my attention; it was this one race, with its many traditions that drew me.…

You can rely on these memorable recipes

Ricotta Cheese 8 cups whole milk 2 cups buttermilk Have ready a colander, lined with 4 layers of cheesecloth, placed in a large bowl, and a slotted spoon. Attach a candy thermometer to a large pot and place over medium-high heat. Add the milk and…

Packaged food, special slow cooker, SNAP recipes provide nutrition for those less fortunate

Vegetable Jambalaya 2 tablespoons vegetable oil 1 medium onion, chopped 1 green bell pepper, chopped 3 stalks celery, chopped 3 cloves garlic, finely chopped 1/2 small green chili, finely chopped 2 large tomatoes, chopped 1 teaspoon garlic powder 1…

Essential pots and pans

Sheet Pan Suppers 1 ½ pounds sweet potatoes 2 teaspoons chopped thyme leaves, plus a small bunch of thyme sprigs ¼ cup whole grain mustard 4 garlic cloves 1 tablespoon unsalted butter, softened 2 teaspoons Dijon mustard 3 pounds bone-in chicken…

Books top the 2015 list of holiday gifts for cooks

Deep-Dark-Chocolate Pudding Cakes 280 grams (10 ounces) bittersweet chocolate 115 grams (1/2) cup unsalted butter 2 large eggs, plus 2 egg yolks 120 grams (1/2) cup heavy cream 1/2 teaspoon kosher salt 2 teaspoons vanilla extract Unsweetened heavy…

Little lentils are nutritional powerhouses

Lentil and Smoked Salmon Salad 1 cup Puy lentils 1 shallot, minced 1 tablespoon wholegrain mustard 2 tablespoons white wine vinegar 6 tablespoons extra virgin olive oil 3 eggs 2 tablespoons chopped dill, plus fronds for garnish 12 slices smoked…

Benefits make nuts worth adding to a variety of foods

I always read Jane Brody’s column in the New York Times, and her most recent was a real attention-grabber. In it, she describes several studies that looked at nut consumption as it related to health and disease. The results are pretty amazing. When…

The best diet ever

The findings of a large study on this subject, published on the New England Journal of Medicine’s website should be of interest to anyone interested in remaining healthy. Unlike many studies of various diets, this one was rigorous, and used lab tests…

Cooking cucumbers

During my childhood, the produce section of most supermarkets was a pretty sorry place: iceberg lettuce, rock-hard tomatoes, lemons, bananas, maybe green beans and corn. and cucumbers. Of the lot, only the cucumbers were consistently good. The skins…

Create delicious ‘peasant food’ with bread, broth and more ingredients of your choice

The French term “panade” has two possible culinary meanings. In one instance, it refers to a hunk of bread soaked in liquid and then wrung out, which is then added to ground meat to keep it tender and juicy. If you routinely produce tough and/or dry…

Cooking Channel to feature Chef Daniel Orr and Bloomington sites on ‘America’s Best Bites’

From time to time, our fair city receives well-deserved publicity, mostly in the form of inclusion on various “Best Cities to.” lists. Bloomington has been touted as a great place to retire, go to school and enjoy the arts and outdoors. The city is…

Use capers for more than just garnish in dishes

Lynn Schwartzberg, fellow Food Fare columnist, and I recently had an email exchange in which we discussed how difficult it can be, after nearly seven years writing Food Fare, to come up with topics to write about. (I sometimes decide to write about…

Swan song

Cabbage and Rye Panade 4 cups flavorful vegetable or chicken broth, warmed 3 tablespoons olive oil 1 onion, thinly sliced 1/2 teaspoon juniper berries, crushed 2 tablespoons chopped fresh sage 2 pounds cabbage, quartered, cored and sliced into…

Food Fare: Salads in the Summer

Golly, it’s hot. Humid. Oppressive. Such weather calls for something cool for dinner, something with little or no cooking. In my house, that “something” is usually salad. Lettuce-based salads have been around since ancient times, while salads…