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Phyllis Glazer
Phyllis Glazer's granola bars (photo credit: Danya Weiner)
January 14, 2013, 11:49 am
Getting crunchy with at-home granola bars
Create a healthy alternative to store-bought bars, which are as fattening and unhealthy as candy or chocolate
By Phyllis Glazer
Baby spinach, chickpeas and tomatoes on a base of water-sauteed onions and spices (Courtesy Phyllis Glazer)
January 1, 2013, 9:44 am
Cook with water to create ‘clean cuisine’
Try this culinary challenge: Use H2O rather than oil to fry your food
By Phyllis Glazer
Corn, quinoa and amaranth in a hot bowl (photo credit: Anatoly Michaelo)
December 24, 2012, 9:37 am
The South American secret to a super soup
A look at amaranth, the grain that ups the ante on any winter broth
By Phyllis Glazer
Phyllis Glazer's pan pizza (photo credit: Dania Weiner/Courtesy Modan Publishers)
October 23, 2012, 9:25 pm
Pizza night in the pan
Double-tomato pizza prepared (mostly) on the stovetop
By Phyllis Glazer
Pears in abundance (photo credit: Nati Shohat/Flash 90)
October 9, 2012, 2:04 pm
The way the crisp crumbles
The Brits call it one thing, the Americans another. Either way, it can be an economical, warm, healthy dessert
By Phyllis Glazer
A view of some greened shakshuka from Phyllis Glazer's book 'Bishul Bari BeKaley Kalut' (photo credit: Anatoly Michaelo/Korim Publishers)
July 17, 2012, 5:16 pm
Green eggs and pan
Add some fresh greens and herbs to the tomato-and-eggs staple shakshouka
By Phyllis Glazer
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