Corinne Trang

Love cooking with hosts, Teresa and Jocelyn, at ABC News Channel 8 for my MINDFUL EATING segment on CT STYLE. Check it out along with the easy, healthful recipes. Start slowing down the pace, engaging your sense, and living a balanced life.

The importance of mindful eating: wtnh.com

I love doing cooking segments… In this one Al Roker celebrates the Year of the Dragon in costume on NBC’s TODAY SHOW. Great food, great festive red decor for good luck, and great fun!  Check out the segment and the recipes here

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Once again, having fun with host Jocelyn Maminta on “CT Style.” Kick up your greens this spring and enjoy healthful, quick and easy stir-fries for one-dish meals. Enjoy!

Quick and easy stir-fry: wtnh.com

Constant 250°F in the Smokey for 3 hours yields a perfectly moist bird, both breast and thighs

Thanksgiving is a holiday my family adopted when we moved from France to the U.S. in 1978. And eating turkey on that day meant that the bird would never be seen again at our Christmas table as tradition dictated in the past. Our new American holiday quickly became another excuse to get together with family and friends and eat all day until our stomachs would burst.  In that way, we were no different than other families joyfully eating their way through a 20-pound plus bird, side dishes, and desserts, except that…

Our first few Thanksgiving celebrations were French-style. A typical meal at the Trangs was composed of a pumpkin soup appetizer (we could never get used to spiced pumpkin pie), a generously buttered bird that

Lemongrass infused velvety pumpkin soup with a sauteed leek, red bell pepper, and sweet pear garnish

was salted, peppered, and roasted, the juices kept and served at the table somewhat grease-free. The Brussels sprouts were buttered and sautéed. The potatoes were buttered and sautéed and tossed with freshly minced garlic and parsley, a delicious mixture the French call “persillade.” The salad was tossed in a classic Dijon mustard and red wine vinaigrette, and was enjoyed after the main course and before the half a dozen cheeses. For dessert an apple tarte Tatin, and flan, an egg custard, and other pastries my brothers would gift us with over the years. The two American classics served at our Thanksgiving table were bread stuffing and a sweet and tart cranberry sauce, which Mom made from scratch, refusing to serve the one that jiggled out of the can (one can only be grateful for that!). Read the rest of this entry »

Back at the ABC Studios in New Haven, CT, on the set of CT Style, host Jocelyn and I  talk about keeping your holiday meals balanced by introducing multiple vegetarian sides for your family and guests to enjoy. It’s all about keeping your weight down during the holiday season and cold winter months when we tend to overeat to warm up. Enjoy!