(Please note that all listings hyperlinked in blue are links to their online profile. Those that are bolded in black do not have an online profile at this time.) NY TOP DOCS INCLUDE: Allergy & Immunology Dr. Jennifer Collins Dr. John County Cardiology Dr. Cesare Saponieri Dr. John P. Dervan Cardiovascular Disease Dr. Gary S. Cohen Dermatology Dr. Edward Desciak Dr. James J. Briley Endocrinology Dr. Ruban Dhaliwal Family Practice Dr. Christina Aranda Dr. Daria F. Blyskal Dr. Denise K. Burns Gastroenterology Dr. Olusegun M. Adeonigbagbe General Surgery Dr. Christopher Brandy Internal Medicine Dr. Michael D. Corvini Dr. Roy Forrest Nephrology Dr. Louis J. Riley, Jr. Dr. Renee E. Garrick Dr. Serge Balmir Dr. Susan Grossman Neurological Surgery Dr. Simone A. Betchen Neurology Dr. James Bruno Obstetrics & Gynecology Dr. Scott Chudnoff Ophthalmology Dr. Gregory L. Cowan Dr. John Alijan Dr. Norman C. Charles Dr. Paula L. Coleman Dr. Robert E. Brass Orthopedic Surgery Dr. James Barsi Orthopedic Surgery Read the full article →

Ingredients: 5 tablespoons olive oil, divided 2 tablespoons sherry vinegar 1/2 teaspoon freshly ground black pepper, divided 3/8 teaspoon kosher salt, divided 1 1/2 cups sliced fresh peaches (about 2 medium) 1 (12-oz.) pkg. broccoli slaw 3 (6-oz.) skinless, boneless chicken breasts, cut crosswise into 1-in. strips 1/4 cup barbecue sauce 1 tablespoon chopped fresh chives 1 ounce feta cheese, crumbled (about 1/4 cup) 2 center-cut bacon slices, cooked and crumbled Preparation: Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat. Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; Read the full article →

(Please note that all listings hyperlinked in blue are links to their online profile. Those that are bolded in black do not have an online profile at this time.) NY TOP DOCS INCLUDE: Gastroenterology Dr. Noah T. Dispenza Dr. Roxana Bodin Dr. Syeda Hossain Dr. Toomas M. Sorra Internal Medicine Dr. Donald J. Martinelli Dr. Elena Rogova Dr. James A. Dispenza Dr. Jessica Halprin Dr. Piya Ghoshal Dr. Rhonda Rubin Dr. Richard E. Handelsman Dr. Russell J. Laudon Dr. Socrates Kangadis Dr. Stephen J. Kaiser Nephrology Dr. Robert B. Yohannan Neurology Dr. Dzintra Freimane Celmins Obstetrics & Gynecology Dr. Jospeh Osho Orthopedic Surgery Dr. Allen A. Answorth Dr. Jordan A. Simon Dr. Michael Gerling Dr. Scott Rodeo Dr. Scott M. Levin Pulmonary Disease & Critical Care Dr. Harold M. Alpert Dr. Theo D. Trandafirescu Vascular Surgery Dr. James P. Rielly Dr. Michael L. Schwartz NY TOP DENTISTS INCLUDE: Endodontist Dr. Lawrence A. Popkin Read the full article →

“The best way out is always through” – Robert Frost The National Alliance on Mental Illness (NAMI), states on its website that each year, “millions of Americans face the reality of living with a mental health condition. During the month of May, NAMI and the rest of the country are bringing awareness to mental illness. Each year we fight stigma, provide support, educate the public and advocate for equal care. Each year, the movement grows stronger. In 2013, President Obama proclaimed May as National Mental Health Awareness Month and brought the issue of mental health to the forefront of our nation’s thoughts.” Organizations such as NAMI, CDC, and NIMH dedicate their efforts to spreading mental health awareness throughout the month of May. The Centers for Diseases Control and Prevention (CDC), has stated that 1 in 10 adults in the U.S. suffers from depression. Concurrently, the National Institute of Mental Health Read the full article →

Ingredients: 3 teaspoons extra-virgin olive oil, divided 1 small onion, finely chopped 1 stalk celery, finely diced 2 tablespoons chopped fresh parsley 15 ounces canned salmon, drained, or 1½ cups cooked salmon 1 large egg, lightly beaten 1½ teaspoons Dijon mustard 1¾ cups fresh whole-wheat breadcrumbs, (see Tip) ½ teaspoon freshly ground pepper Creamy Dill Sauce, (recipe follows) 1 lemon, cut into wedges Preparation: Preheat oven to 450°F. Coat a baking sheet with cooking spray. Heat 1½ teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2½ inches wide. Heat remaining 1½ teaspoons Read the full article →