This velvety sauce gets surprisingly creamy with puréed vegetables—no dairy needed. Of course, you can skip the puréeing if you’d like an even easier dish. Bonus: It freezes well.
This Retro Wedge Salad is great with small heads of romaine—often labeled “petite” or “artisan” romaine—if you can find them in your supermarket’s produce section.
The taste of Marsala wine is similar to white port or sherry, so any of the three will work in this Chicken in Mushroom Sauce. Fortified, barrel-aged wines like these add a deep, rich taste and light sweetness to recipes, and their higher alcohol content means they’ll last for ages.
The secret to juicy chicken breasts: Only brown the side you’ll see on the plate. An easy, punchy pan sauce like this one doesn’t hurt, either. Want to use boneless, skinless thighs instead of breasts? In step 3, simmer for 8–10 minutes.
Since 1997, much has changed about the diversity of our nation, and, as such, there is a need for more refined data collection practices regarding race and/or ethnicity. As a science-based advocacy organization that relies on this type of information to inform our work, the Center for Science in the Public Interest looks forward to more granular standards that will allow us to more precisely advance a more equitable and just food system through our efforts.
An expansive body of scientific evidence supports the adoption of a front-of-package nutrition labeling system that meets these criteria in order to improve the nutritional quality of consumers’ food choices, promote understanding of the nutritional contents of foods, and prompt food manufacturers to make healthy reformulations of packaged foods.
