The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com [Hardcover]

I am a fan of Ms. Shulman's recipes from the NY Times. My wife and I have always been impressed with the simplicity and healthiness of the ingredients. While we are not vegetarians, the recipes in this book are meatless, but some use fish. For want of a better description, they tend to be Mediterranean in style. I recommend especially the red beet with Greek yogurt recipe. We have found the yogurt sauce, which is heavily flavored with fresh garlic and dill, to be useful on many other veggies and even as a spread of its own. It can be kept safely in the refrigerator for several days. I recommend this book to anyone interested in healthy and easy to prepare dishes.

I have enjoyed a number of Ms. Shulman's recipes in the New York Times, and that prompted the book purchase. After a quick read-through, there seem to be a number of typo's. In the first recipe I tried for carrot salad, the ingredient list calls for 2 TBS olive or canola oil followed by 2 TBS olive oil... And In the couscous section, the pointer to more couscous recipes is labeled "artichoke" recipes. Aside from poor editing, I plan to try many of the recipes.

The Very Best of Recipes for Health:
250 Recipes and More from the Popular Feature on NYTimes.com
By Martha Rose Shulman
Photography by Andrew Scrivani

A review by Marty Martindale, Editor, FoodsiteMagazine.com

This is a beautiful cookbook written by a proven food veteran, and her healthy offerings are very appealing!

Here's a summary of several we like:

MEDITERRANEAN CHICKPEA SALAD
Shulman adds parsley, red bell pepper, tomatoes, red onion kalamata olives and feta cheese.

WARM POTATO SALAD WITH GOAT CHEESE
This calls for wine vinegar, Dijon mustard, garlic, black pepper, olive oil. Yukon Gold potatoes, black pepper, red onion, parsley, goat cheese and sage leaves.

HOT YOGURT SOUP WITH BARLEY AND CILANTRO
Olive oil, onion, garlic, barley, stock, cornstarch, yogurt, cilantro and lemon juice

CAULIFLOWER GRATIN WITH GOAT CHEESE TOPPING
Cauliflower, olive oil, thyme, garlic, goat cheese, milk and bread crumbs

GRILLED CORN ON THE COB WITH CHIPOTLE MAYONNAISE
Corn, garlic, chipotle chiles in adobo sauce, mayonnaise and Greek-style yogurt

MASHED POTATOES WITH KALE (COLCANNON)
Russet potatoes, kale, milk, green onions and olive oil

SWEET POTATO PUREE WITH APPLES
Baked sweet potatoes, apples, yogurt, butter and honey

PASTA WITH TUNA AND OLIVES
Water-packed tuna, olive oil, garlic, parsley, tomato sauce, red0pepper flakes, black olives, farfalle pasta and Parmesan cheese

BUCKWHEAT PASTA WITH KALE
Butter, olive oil, leeks, sage leave s, kale, buckwheat pasta, Parmesan and Fontina cheese

ASPARAGUS AND HERB FRITTATA
Asparagus, eggs, milk, parsley, herbs, Parmesan cheese and olive oil

HUEVOS RANCHEROS
Tortillas, tomatoes, chile peppers, garlic, onion, canola oil, eggs, cilantro and queso fresco

CATALAN CHICKPEA STEW
Chickpeas, bay leaf, olive oil, onion, bell pepper, garlic, tomatoes, thyme and red pepper flakes

BLACK BEAN ENCHILADAS
Black beans, canola oil, cumin seeds, chili powder, tomato sauce, grated sharp Cheddar, tortillas, chopped walnuts (optional), cilantro, salsa fresca

WHITE BEANS WITH CELERY
Olive oil, celery and its leaves, garlic, tomato sauce, parsley and lemon juice.

SPANISH-STYLE SHRIMP WITH GARLIC (GAMBAS AL AJILLO)
Shrimp, olive oil, paprika, garlic, bay leaf, dried red chile pepper and parsley

Enjoy.