RecipeMuncher

A take on a more complicated dish from Shanghai, Egg Foo Yung has been a very popular menu item on Chinese-American restaurant for decades. I’ve taken the opportunity to lighten it up by reducing the oil and salt, using egg substitute, using whole wheat flour.I also swapped out the bay shrimp with cooked vegetables in the gravy recipe for this healthier version.For the vegetables in the gravy I

Since I first read about this stew in December’s issue of Saveur, I have been making it often. When my brother first tasted whilst visiting me back in January, he just could not get it off of his mind. So, when I visited my family in Guyana recently, he requested that we make the stew together. This week’s column gives you some insight into a sibling relationship and food communication. Click

Ingredients:2 lb Yukon gold potatoes, peeled, cubed and cooked4 radishes, cubed1 carrot, cubed1 stalk celery, cubed1/4 red onion, choppedfor the dressing:1/4 cup mayonnaise3 tablespoons mustard2 teaspoons white wine vinegar1 teaspoon dried chervil1 teaspoon freeze dried chives1/2 teaspoon celery seed1/2 teaspoon horseradish1/4 teaspoon white pepperDirections:In a small bowl, whisk together the