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Braised Lamb Shank - A succulent lamb shank, paired with Parmesan polenta, roasted cipollini onions, charred red peppers, and lamb jus
Pan-Roasted Cauliflower - Pan-roasted cauliflower steak is complemented by sweet potato shoestrings, roasted root vegetables, salsify, Brussels chips, and beets.
Crispy Roast Duck - Half a duck is accompanied by butternut squash risotto, glazed carrots, and orange Grand Marnier sauce, and finished off with a triple berry garnish.
The Duke Wellington - Grilled Filet with Firecracker Lobster Topping, Crispy Puff Pastry, Lobster Michigan Beer Barrel Bourbon Cream Sauce, Chimichurri, Grilled Asparagus & Roasted Baby Potatoes
Wayne’s Chicken Meatloaf - Succulent chicken au jus is served with potato puree and seasonal vegetables.
Tapas Composition No. 1 - The Tapas Composition No. 1 features black rice and squid, wild mushroom and eggplant montodito, salmorejo with crispy Therico ham, and charred octopus pintxo.
Copper Cataplana - Copper cataplana of Maine lobster tail, with prawns, mussels, Pt. Judith calamari, and chorizo with heirloom tomato sauce.
Spice-Crusted Ahi Tuna - Hawaiian bigeye tuna, seared rare and accompanied by fingerling potatoes, nicoise olives, tomato, caper relish, and chimichurri sauce.
Frutti Di Mare - Seafood pasta with scallops, shrimp, calamari, clams, and mussels, served with a tomato wine sauce and fresh fettuccine.
Atlantic Salmon via Southwest - salsa verde, polenta, cumin crema, avocado, black turtle beans, pepitas, and cilantro give this salmon a Southwest flair.
Scottish Salmon - Scottish Salmon features the freshest fish, complemented by succotash, purple potato, and pistou broth.
Nacho Cheese Doritos® Bacon with McClure’s Ranch - Crispy Applewood Smoked Bacon Encrusted in Crunchy Nacho Cheese Doritos®, Served with McClure’s Bloody Mary Ranch
Long Bone Short Rib. Cabernet slow braised with garlic.