(Translated by https://www.hiragana.jp/)
RECIPES FOR HEALTH - Well Blog - NYTimes.com
The Wayback Machine - https://web.archive.org/web/20111016133922/http://well.blogs.nytimes.com:80/tag/recipes-for-health/

Health

Posts tagged with

RECIPES FOR HEALTH

See all tags »

October 14, 2011, 1:00 pm

Hearty One-Dish Vegetarian Meals

By TARA PARKER-POPE
Andrew Scrivani for The New York Times

One-pot meals are easy to make, save on cleanup time and, most important, can taste delicious as the flavors of the various ingredients blend together. This week, Martha Rose Shulman offers five new vegetarian versions of the one-pot meal. She writes:

This week’s hearty one-dish vegetarian meals are meant to appeal to families that include a mix of meat-eaters and vegetarians. My best friends have a vegetarian relative who is undergoing some serious surgery and will be recuperating at their home. They’re in need of several do-ahead recipes that they can all enjoy throughout the week, dishes that can be reheated at different times, as they often get home from work late.

What I’ve come up with is a mix of humble stews (beans and lentils) and more complex casseroles. The lentil and bean dishes back up the point that Mark Bittman made in his recent Op-Ed article that dispelled the myth that fast food is cheaper than healthy meals prepared at home. A great pot of beans or lentils, even when you add to it a bunch of chard from the farmers’ market, costs no more than $4 to make, and it feeds four to six people.

Here are five new ways to make flavorful and simple vegetarian meals.

Mushroom Lasagna: This lasagna tastes very rich, even though it really isn’t.

Bulgur and Kale Casserole with Yogurt Topping: A comforting casserole, perfect for the fall season.

French Lentils with Chard: Inspired by a classic preparation for the tasty French Le Puy green lentils that traditionally includes salt pork or bacon and sausage.

Mixed Bean and Winter Squash Stew with Fresh Basil: Use a combination of white and red or borlotti beans for this stew.

Red Bean Stew: Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish.

  • Print
October 7, 2011, 1:09 pm

Feeding Teenagers With Cookies and Bars

By TARA PARKER-POPE
Andrew Scrivani for The New York Times

Teenagers always seem to be hungry, but they also always seem to be busy, with no time to eat. Martha Rose Shulman offers a solution in this week’s Recipes for Health: tasty and nutritious cookies and bars that busy teenagers can eat on the run.

My son, an eighth grader who has grown six inches in the last year, will not eat lunch at school. It’s not about the sandwiches I’ve tried to pack, or the school lunches (which I wouldn’t blame him for not eating). Nor is it a question of appetite: He’s always hungry. During his 30-minute lunch period he wants to play basketball. If he goes to the cafeteria he doesn’t have time to get a game in.

“Can’t you just wolf down a peanut butter sandwich?” I asked him. “It takes too long” was his reply (this from a boy who always bolts his food). But something sweet, that’s another story; a granola bar he will eat. So I decided that if all he’s going to eat is something sweet, then that sweet had better have some food value. His science, history and English classes are all after lunch, and his brain cells need nutrients. Here are the goods I came up with — not as nourishing as the real lunch he has after he gets home from school, but better (and cheaper) than anything I could find in the store.

Here are five tasty treats to satisfy the hungry teenager in all of us.

Coconut Granola Bars: These are crunchy and a little bit sticky. If you are vegan you can substitute agave syrup for the honey.

Crisp Peanut Butter Sandwich Cookies: Inspired by two recipes in Maida Heatter’s “Book of Great Cookies,” these crisp treats may be the best peanut butter cookies you’ve ever tasted.

Chocolate Pecan Bars: This is like a toned-down pecan pie in bar form.

Sesame Coconut Bars: These heavenly bars are inspired by Sesame Dream Bars, from “Diet for a Small Planet” by Frances Moore Lappé.

Seeded Whole-Wheat Scones: These scones are not overly sweet and have a light, wonderful texture.

  • Print
September 30, 2011, 11:44 am

Cooking With Yogurt

By TARA PARKER-POPE
Andrew Scrivani for The New York Times

At my house, yogurt is a snack food, a dessert or something to be mixed in a smoothie. But as Martha Rose Shulman explains in this week’s Recipes for Health, yogurt can add flavor and texture to a number of savory dishes. She writes:

In countries where yogurt is part of the culinary landscape, it’s used in many savory dishes. I love the way it contrasts with spicy foods in India and is served, spiked with pungent garlic, as a cool topping with many hot dishes in Turkey and the Middle East.

To thicken yogurt, simply put it into a cheesecloth-lined strainer set over a bowl and refrigerate for several hours. Or buy already thick Greek yogurt or lebna in Middle Eastern markets. But whatever you do, buy organic yogurt that has only two ingredients on the label: milk and live active cultures. I used plain low-fat (not nonfat) yogurt in this week’s recipes; full-fat yogurt will work too, but nonfat is too watery and often quite sour.

Here are five new ways to cook with yogurt.

Turkish Hummus With Yogurt: This dish is much like the familiar Middle Eastern chickpea purée, but instead of tahini, the chickpeas are blended with yogurt.

Grilled Albacore With Yogurt-Dill Sauce on a Bed of Arugula: Based on a recipe for red mullet from “Classic Turkish Cooking” by Ghillie Basan.

Mache Salad With Yogurt Dressing: The mild, subtle mâche, also known as lamb’s lettuce, contrasts nicely with the sharp, pungent garlic-spiked yogurt.

Summer Squash, Tahini and Yogurt Dip: From Paula Wolfert’s book “The Cooking of the Eastern Mediterranean,” a simple combination of cooked squash, drained yogurt, garlic and tahini that proves you can make yogurt dips with just about any vegetable.

Eggplant, Bulgur and Tomato Casserole with Yogurt Topping: A vegetarian moussaka, with bulgur standing in for meat.

  • Print
September 23, 2011, 2:39 pm

Fall Cooking With Greens

By TARA PARKER-POPE
Andrew Scrivani for The New York Times

We may be seeing the first burnt-orange and fiery reds of fall foliage, but farmers’ markets and Community Supported Agriculture baskets are still laden with deep greens like Swiss chard, broccoli rabe and bok choy. If your produce basket is overflowing, here are five new recipes from Martha Rose Shulman that will get you cooking with greens.

Orecchiette With Broccoli Rabe and Red Pepper: Broccoli rabe, also known as rapini, is the centerpiece of this classic pasta dish from Apulia, the region of Italy that makes up the heel of the country’s boot shape.

Stewed Greens With Tomatoes and Mint: This recipe is inspired by a Greek dish from the island of Corfu, from Diane Kochilas’s book “The Greek Vegetarian.”

Valencian Chickpea and Chard Soup: A delicious soup adapted from a recipe in “A Mediterranean Harvest,” by Jon Cohen and Paola Scaravelli.

Stir-Fried Bok Choy or Sturdy Greens: This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor.

Macaroni With Tomato Sauce, Chard and Goat Cheese: This tomatoey version of macaroni and cheese is a great way to use greens or other vegetables.

  • Print
September 9, 2011, 2:41 pm

Letting Vegetables Inspire a Stir-Fry

By TARA PARKER-POPE
Andrew Scrivani for The New York Times

Few dishes are as simple as the stir-fry, which just requires some basic chopping, a few seasonings and a hot pan. As Martha Rose Shulman explains in this week’s Recipes for Health, the vegetables on sale at the farmers’ market can inspire variations on the recipes offered here.

At the end of summer, the vegetables that I most love to stir-fry are abundant in farmers’ markets: fresh corn, sweet and hot peppers of every color, green beans and eggplant, among others. I buy on impulse, then bring them home and decide on combinations. I match some vegetables with meats like chicken or shrimp, some with tofu, and others I stir-fry on their own.

Don’t be put off by the number of ingredients in some of this week’s recipes. Measure them out whenever it is convenient: a certain amount of contemplative time goes into preparing stir-fries. Once everything is ready, the cooking is done in minutes, so get the rice cooked before you begin and be ready to eat before you turn on the burner.

As always I turn to the stir-fry guru Grace Young for inspiration. Her book, “Stir-Frying to the Sky’s Edge,” is the best guide to the subject I have seen, whatever your level of experience.

Spicy Stir-Fried Japanese Eggplant and Cucumber: Crunchy, water cucumber contrasts nicely with soft eggplant in this stir-fry.

Stir-Fried Broccoli, Red pepper and Chicken: Over 50 percent of this colorful chicken stir-fry is composed of vegetables.

Spicy Stir-Fried Tofu With Corn, Green Beans and Cilantro: This stir-fry is a light meal, sweet and spicy.

Stir-Fried Brown Rice With Poblano Chiles and Edamame: The rich, nutty taste of brown rice adds a satisfying note to this dish.

Rainbow Peppers and Shrimp With Rice Noodles: For a vegetarian version of this dish, try it with tofu instead of shrimp.

  • Print
September 2, 2011, 1:52 pm

Making Vegetables the Meal

By TARA PARKER-POPE
Andrew Scrivani for The New York Times

Vegetables are often relegated to the side of the plate, but in the latest Recipes for Health series, Martha Rose Shulman shows how stuffed vegetables can make the meal. She writes:

Travel anywhere in the Mediterranean region, and you will find stuffed vegetables. In Provence, they tend to be filled with meat (a way to stretch leftover stews), but in the Middle East and Greece rice and grain fillings prevail. Regional cooks make abundant use of fresh herbs like parsley, dill and mint, and sweet spices like cinnamon and allspice.

Fragrant stuffed vegetables can be made ahead of the meal and served hot or at room temperature. They don’t require a lot of patience to assemble — they just need a long simmer and then a rest to let the flavors mingle and intensify

Here are five new ways to create stuffed vegetables that are hearty enough to serve as a main dish.

Eggplant Stuffed With Rice and Tomatoes: The filling for these irresistible stuffed eggplants is also good with peppers or squash.

Pattypan Squash Stuffed With Corn: Large dark green and yellow pattypan squash, available at farmers’ markets, are perfect for stuffing with this simple mixture of squash, corn, a little onion and a very light custard.

Stuffed Yellow Peppers With Israeli Couscous and Pesto: This recipe uses the large spherical couscous that we know as Israeli couscous.

Greek Stuffed Tomatoes: Stuffed tomatoes are ubiquitous in Greece, and this recipe can be made with bulgur or, for a gluten-free dish, rice.

Barley and Herb-Stuffed Vegetables: This dish is based on a Turkish stuffing for vegetables, a delicate sweet-savory rice mixture seasoned with allspice, cinnamon, parsley, and dill or mint.

  • Print
August 26, 2011, 12:01 pm

Quick and Easy Cooking With Grains

By TARA PARKER-POPE
Andrew Scrivani for The New York Times

For simple, healthful and fast meals, the solution may already be in your pantry, writes Martha Rose Shulman in this week’s Recipes for Health:

I can’t emphasize enough the importance of a well-stocked pantry to a healthy diet. If you have grains and legumes on hand — especially quick-cooking ingredients like bulgur, quinoa, rice and lentils — you’ll always have the basis for a healthy meal.

Check your pantry, then check out these five delicious dishes made with a variety of grains and lentils.

Barley and Farro Risotto With Red Peppers: With a ready supply of grains on hand, you can throw together quick, easy combination meals like this one.

Lemon Risotto With Squash: Lemon risotto is a favorite of dinner guests.

Lentil and Bulgur Pilaf: Red lentils have a refreshing flavor and a sproutlike crunch.

Quinoa and Wild Rice Salad With Ginger Sesame Dressing: The fluffy, pale quinoa in this gingery salad contrasts nicely with the dark, chewy wild rice.

Simple Vegetable Paella: You don’t have to make this vegetable-rich dish in a paella pan, though if you do, you’ll get a nice layer of crusty rice on the bottom. Serve it as a main dish or as a side.

  • Print
August 19, 2011, 10:49 am

The Squashes of Summer

By TOBY BILANOW
Andrew Scrivani for The New York Times

The Recipes for Health columnist, Martha Rose Shulman, asked Facebook followers what kind of recipes they wanted to see. Dishes using zucchini and other summer squashes led the list — no surprise at this time of year. Here are five light and flavorful ways to prepare summer squash.

Spicy Grilled Zucchini: This mildly spicy dish from southern Italy can serve as an appetizer or side.

Cumin-Scented Summer Squash Salad: The summer squash is lightly steamed in this North African salad.

Shells With Summer Squash, Corn, Beans and Tomato: You can use canned beans for this dish, but if you happen to have cooked pintos or borlottis in broth, use the broth for the pasta sauce.

Marinated Zucchini Salad: Raw zucchini can be a dull ingredient, but when it’s very thinly sliced it marinates beautifully, especially in lemon juice.

Pan-Cooked Summer Squash With Tomatoes and Basil: This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.

  • Print
August 12, 2011, 11:23 am

The Sandwich Gets a Makeover

By TARA PARKER-POPE
Andrew Scrivani for The New York Times

“Too few people understand a really good sandwich,” once declared James Beard, the famed American chef and food writer.

This week, the lowly sandwich gets a makeover from Martha Rose Shulman, who offers combinations of sardines, smoked trout, salmon, goat cheese, roasted peppers, Greek salad and tofu to create delicious and portable sandwiches that make for a satisfying meal.

Smoked Trout Salad, Cucumber and Roasted Pepper Sandwich: Packed in oil, smoked trout lends itself to a mixture a bit like tuna salad.

Greek Salad Sandwich: A Greek salad on a bun makes a satisfying meal.

Marinated Tofu Sandwich With Asian Greens: Use the leftover marinade to make another meal.

Smoked Salmon Sandwich With Goat Cheese:A goat cream cheese inspired this sandwich.

Spinach and Sardine Sandwich: This creation uses the classic Mediterranean combination of sardines and spinach.

  • Print
August 5, 2011, 10:33 am

Fruit Smoothies Without the Dairy

By TARA PARKER-POPE
Andrew Scrivani for The New York Times

Depending on how you make it, a smoothie can end up with more milk and yogurt than fruit. This week, Martha Rose Shulman eliminates the dairy and creates five smoothie recipes that are all about the fruit.

Fruit from the market is already ripe, and there are times when I need to use up what I have. Smoothies are a great solution; you can blend a lot of fruit into one drink, more than you’d cut up and stir into your morning yogurt.

This week I tried something different. I didn’t use frozen bananas in these recipes, as I usually do for smoothies, and I decided not to use dairy. Some of this week’s offerings are pure fruit and ice, sweetened with a rose geranium-infused syrup or agave nectar. When I needed to bulk up a smoothie or make it creamier, I used almond milk.

Except for one made with dates and figs, you’ll find these smoothies only moderately sweet. In all of them, you can really taste the fruit.

Here are five new recipes for dairy-free smoothies.

Peach Vanilla Smoothie: This smoothie tastes a bit like peach ice cream, with a hint of vanilla.

Fresh Fig and Date Shake: This thick, date-sweetened smoothie is a great source of energy.

Plum, Red Grape and Almond Smoothie: Red grapes and plums combine to make this smoothie delicious.

Watermelon Mint Smoothie: This smoothie tastes something like sweet mint tea blended with watermelon agua fresca.

Berry and Rose Geranium Smoothie: Fragrant rose geranium is very easy to grow in pots, and a little goes a long way.

  • Print
July 29, 2011, 1:00 pm

Cooking With Summer Tomatoes

By TARA PARKER-POPE
Andrew Scrivani for The New York Times

Few foods are as versatile as the tomato, as Martha Rose Shulman demonstrates in this week’s Recipes for Health. She offers tomatoes that are Sicilian and stuffed, slow roasted, sweet and sour, souped up or succulent in salad.

Check out Ms. Shulman’s five new tomato recipes below.

Tomato, Spelt and Herb Salad: This is a light summer chopped salad with chewy and crunchy textures. Give it time to marinate for the best flavor.

Slow-Roasted Cherry Tomatoes With Basil Oil: Once roasted, cherry tomatoes become even sweeter. Serve these as an appetizer or side dish.

Tomato Straciatella: Tomatoes make an unusual appearance in this Italian-style egg drop soup.

Sicilian Stuffed Tomatoes: These stuffed tomatoes can be made more flavorful with additional anchovies.

Sweet and Sour Eggplant, Tomatoes and Chickpeas: Pomegranate molasses makes this Lebanese dish both sweet and sour.

  • Print
July 15, 2011, 2:13 pm

Summer Cherry Season, Short and Sweet

By TARA PARKER-POPE
Andrew Scrivani for The New York Times

The season for summer cherries is as brief as it is sweet. But if you find yourself with an abundance of cherries this month, Martha Rose Shulman offers five new ways to enjoy them.

Because cherries are ripe when they’re picked, this is one fruit that will be sweet and juicy whether you buy it at a supermarket or a farmers’ market. I’ve tried a variety of different uses for them this week — including a soup, a smoothie and a cobbler — but a big bowl of cold, unadorned cherries is pretty hard to beat

Cherry Clafouti: This classic French dessert looks fancy, but it is a cinch to make.

Morning Oatmeal With Cherries and Pistachios: Steep steel-cut oats the night before in boiling water for a quick breakfast treat.

Cherry Almond Smoothie: This dairy-free smoothie serves well at breakfast or as an afternoon snack.

Cold Cherry Soup: Many versions of cold cherry soup originated in Hungary and Poland; this lighter version is made with drained yogurt instead of cream.

Cherry Cobbler With Almond-Buttermilk Topping: Cornmeal contributes texture, and almond and whole-wheat flours add nuttiness. For a gluten-free version, substitute almond meal or rice flour for the whole-wheat flour.

  • Print
July 8, 2011, 3:07 pm

Recipes for a Saucy Summer

By TARA PARKER-POPE
Andrew Scrivani for The New York Times

Tomatoes aren’t the only vegetable that you can turn into a simple sauce, writes Martha Rose Shulman in this week’s Recipes for Health.

Onions and fennel cook down to a thick, sweet, jammy confit. Roasted peppers can be simmered until they’re soft and saucy, then tossed with pasta, piled onto bruschetta or spooned over fish or chicken.

Mediterranean cooks have always been my inspiration when it comes to vegetable-based sauces. Traditionally they’ve had to be clever about putting by, taking the abundance of one season and cooking it down (into a tomato sauce, for instance, or purée) or blending it with olive oil (pesto) so that it lasts until winter’s end.

Use this week’s recipes to gussy up a simple bowl of grains and vegetables, enjoy the sauces with crusty bread or atop a good piece of fish or chicken, or serve with anything grilled. They all keep well in the refrigerator, and they also can be frozen, perfect for pulling out on a summer day when the heat has sapped your desire to cook.

Here are five ways to sauce up your summer.

Pungent Parsley and Caper Sauce: A sort of Italian salsa verde, this sauce goes well with grains, vegetables and fish.

Roasted Pepper Sauce: Grilled peppers add depth to the flavor of this sauce.

Onion ’Marmalade’: Use this “marmalade” as a topping for grains, a sandwich spread or a bruschetta topping.

Fennel Marmalade: Fennel grows sweeter as it cooks.

Pungent Tomato Sauce With Capers and Vinegar: Enjoy this sauce with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta.

  • Print
July 1, 2011, 3:00 pm

Transforming Beans Into Vegetarian Patés

By TOBY BILANOW
Andrew Scrivani for The New York Times

This week, Recipes for Health columnist Martha Rose Shulman transforms the lowly bean into an elegant start to any meal.

A great way to work more beans into your diet, this week’s pâtés work as spreads on whole-grain bread or crackers. They slice up nicely, too, so you can serve them alongside a salad or vegetable dish.

Here she offers five ways to make vegetarian pates.

White Bean Pâté: This vegetarian pate has been a Martha Rose Shulman signature dish for decades.

Black Bean Pâté: This tastes like a very light version of refried beans.

Red Bean and Pepper Pâté: Spiced with paprika and cayenne and added red peppers for a Cajun twist.

Lentil Pâté With Cumin and Turmeric: Lentils and curry flavors go together beautifully.

Edamame Pâté: The addition of Marmite or Savorex, yeast extracts with an intense taste, give this vegetarian pâté a meaty flavor.

  • Print
June 24, 2011, 2:27 pm

Giving Asparagus an Italian Accent

By TARA PARKER-POPE
Asparagus with gremolata, lemon and olive oil.Andrew Scrivani for The New York TimesAsparagus with gremolata, lemon and olive oil.

If your summer travels aren’t taking you to Italy, you can at least capture the country’s flavor in these tasty asparagus dishes from Martha Rose Shulman. She writes:

Italians have a way with this vegetable, both the pencil-thin stalks that grow wild in the countryside and the thicker cultivated varieties.

Simply steamed or boiled, asparagus can be served with a range of condiments and sauces, from Parmesan and butter to anchovies and capers to gremolata — a mixture of finely chopped parsley, garlic and lemon zest. Italian cooks also use asparagus in risottos and toss it with pastas; they scramble the thin variety with eggs and use it to fill frittatas. One of my favorite Italian dishes is a crepe filled with cooked asparagus spears and a little cheese, then baked until bubbly.

Here are five ways to cook up asparagus with an Italian flair.

Asparagus With Anchovies and Capers: Made with very thin asparagus, this dish is common in Italy and a neighboring region of Croatia, Istria.

Lasagna With Asparagus and Chives: Lasagna need not be assembled and baked. This version can be thrown together like any other pasta dish.

Asparagus With Gremolata, Lemon and Olive Oil: This dish is an Italian classic from the Lombardy region.

Asparagus Rolled in Herb Crepes: These crepes make a wonderful main course for a vegetarian dinner party.

Asparagus and Mushroom Salad: Italian cooks have found dozens of inventive ways to use asparagus, including this tasty salad.

  • Print

October 13, 2011
Cancer Risk From Barrett’s Esophagus Lower Than Thought

People with a condition known as Barrett’s esophagus, a complication of acid reflux disease, have a higher risk of developing esophageal cancer — but the risk is far smaller than widely believed, a new study shows, and routine screening may not be necessary.

October 11, 2011
The Shortfalls of Early Cancer Detection

A new recommendation that healthy men need not be screened for prostate cancer is sending a message that many doctors and patients do not want to hear: that early detection does not necessarily save lives.

More From Cancer »

October 12, 2011
What Parkinson’s Teaches Us About the Brain

Forced exercise eases symptoms in patients with Parkinson’s disease and is raising intriguing questions about how intense exercise affects the brain in healthy people.

October 5, 2011
How Much to Drink During a Marathon

Marathon runners are drinking too much or too little — or just aren’t concerned about what they drink, which could have life-threatening consequences, two new studies show.

More From Phys Ed »

October 11, 2011
More Evidence Against Vitamin Use

Two new studies add to the growing body of evidence that high doses of vitamins can do more harm than good.

October 10, 2011
California Bans Indoor Tanning for Minors

Under a new law signed this week, California became the first state in the country to ban indoor tanning for anyone under 18, a move that drew praise from health organizations.

More From Healthy Consumer »

October 14, 2011
Hearty One-Dish Vegetarian Meals

This week’s hearty one-dish vegetarian meals are meant to appeal to families that include a mix of meat-eaters and vegetarians.

October 7, 2011
Feeding Teenagers With Cookies and Bars

Teenagers always seem to be hungry, but they also always seem to be busy, with no time to eat. Martha Rose Shulman offers a solution in this week’s Recipes for Health: tasty and nutritious cookies and bars that busy teenagers can eat on the run.

More From Eat Well »

October 13, 2011
From Needle Stick to Cure for Hepatitis

In 1977, Dr. Douglas Dieterich was stuck with a contaminated needle. He went on to become a national expert in hepatitis C, the very disease he had acquired.

October 6, 2011
‘So, Doc, How Much Time I Got?’

There are few situations more horrible than having to tell another human being that he or she is going to die. And it doesn’t get any easier with experience, writes Dr. Danielle Ofri.

More From Doctors and Patients »

October 12, 2011
What Parkinson’s Teaches Us About the Brain

Forced exercise eases symptoms in patients with Parkinson’s disease and is raising intriguing questions about how intense exercise affects the brain in healthy people.

October 11, 2011
A Marathon Runner Delivers a Baby

Amber Miller, a veteran marathon runner, did not have much time to celebrate after finishing the Chicago Marathon on Sunday: She had a baby to deliver.

More From Fitness »

September 28, 2011
Things Every Dog Should Know

What are the essential skills or commands every dog should know? Veteran dog trainers weigh in.

September 21, 2011
The Importance of Pet Tags

Research shows that 80 percent of pet owners believe it’s important that dogs and cats wear personal identification tags, but only one in three pet owners say their pets always wear them.

More From Well Pets »

September 26, 2011
Coffee Drinking Linked to Less Depression in Women

Women who regularly drink caffeinated coffee have a 20 percent lower risk of depression than nondrinkers.

September 13, 2011
Has Your Therapist Been to Therapy?

Lawyers have their own lawyers, doctors see their own doctors. Chefs eat meals made by other chefs. But when a therapist seeks therapy, some patients may view it as a weakness.

More From On Your Mind »

September 16, 2011
Love, Divorce and Alzheimer’s

Television evangelist Pat Robertson has sparked controversy with his suggestion that a man could divorce his wife with Alzheimer’s once she no longer recognized him.

August 22, 2011
A Validation for Bisexual Men

Two new studies document the unique patterns of arousal for bisexual men.

More From Love Well »

October 12, 2011
Feeling Ageless Under Water

Vexed by arthritis and other health issues, a 59-year-old woman rebuffs her son’s suggestion to learn how to scuba dive. But several later she discovered that in the water, nothing hurts.

September 15, 2011
The Voices of Sjogren’s Syndrome

Most people probably never heard of Sjogren’s syndrome until Venus Williams announced she suffered from the condition. But an estimated four million Americans have Sjogren’s, making it one of the most prevalent autoimmune disorders.

More From Patient Voices »

August 22, 2011
Really? The Claim: Drinking Green Tea Can Help Lower Cholesterol

Researchers found that subjects who drank more green tea had a slight drop in levels of LDL cholesterol.

May 10, 2011
Lowering Stress Improves Fertility Treatment

Women undergoing certain infertility treatments are more likely to get pregnant if they take part in a simultaneous stress reduction program, new research shows.

More From Alternative Medicine »

August 17, 2011
Asthma More Likely Among Children of Overweight Mothers

Teenagers whose mothers had been overweight or obese just before they became pregnant were 20 to 30 percent more likely to have asthma or a history of wheezing.

July 11, 2011
When Fatty Feasts Are Driven by Automatic Pilot

Recent findings add complexity to the obesity debate, suggesting that certain foods set off powerful chemical reactions in the body and the brain.

More From Weigh In »

June 16, 2011
For Children on Medicaid, the Doctor Is Out

Children with Medicaid are more likely to be turned away by medical specialists compared to those with private insurance, a new study finds.

April 15, 2011
Hypnosis as a Health Option

Today’s Patient Money column looks into the costs and potential benefits of hypnosis for dealing with anxiety, pain management and other health issues.

More From Patient Money »

February 4, 2011
An Author Escapes From Chronic Fatigue Syndrome

Author Laura Hillenbrand transports readers to another time and place with her best-selling books. Her accomplishments are all the more remarkable given that she is largely homebound, debilitated by chronic fatigue syndrome. (193)

January 7, 2011
Nutrition Advice From the China Study

More than 500,000 copies of “The China Study” have been sold, and even former President Bill Clinton is talking about it. (387)

More From Books »

February 4, 2011
An Author Escapes From Chronic Fatigue Syndrome

Author Laura Hillenbrand transports readers to another time and place with her best-selling books. Her accomplishments are all the more remarkable given that she is largely homebound, debilitated by chronic fatigue syndrome. (193)

January 7, 2011
Nutrition Advice From the China Study

More than 500,000 copies of “The China Study” have been sold, and even former President Bill Clinton is talking about it. (387)

More From Books »

Archive

Patient Voices
The Voices of Migraine
Migraine Sufferer

Six men and women discuss living with migraines.

Confronting Cancer
Dana Jennings
cancer

Dana Jennings blogs about life after prostate cancer.

Eat Well
Popcorn's Dark Secret
popcorn

Movie-theater popcorn has an alarming amount of fat, salt and calories in even the smallest sizes.

Well Pets
Best Walking Partners
dog walking

Having to walk a dog can help people be more consistent about regular exercise.

Special Section
well
Decoding Your Health

A special issue of Science Times looks at the explosion of information about health and medicine and offers some guidelines on how to sort it all out

Special Section
well
Small Steps: A Good Health Guide

Trying to raise a healthy child can feel overwhelming, but it doesn’t have to be.

Special Section
well
A Guided Tour of Your Body

Changes in our health are inevitable as we get older. What do we need to know about staying well as we age?

About Well

Tara Parker-Pope on HealthHealthy living doesn’t happen at the doctor’s office. The road to better health is paved with the small decisions we make every day. It’s about the choices we make when we buy groceries, drive our cars and hang out with our kids. Join columnist Tara Parker-Pope as she sifts through medical research and expert opinions for practical advice to help readers take control of their health and live well every day. You can reach Ms. Parker-Pope at well@nytimes.com.

Times Health Guide

Comprehensive reference and special reports about diseases, conditions, tests, injuries and surgeries.

Follow The New York Times »

Feeds