A Little Inspiration for Everyday Cooks Ever feel like good meals are as likely to show up on your table as $1000 checks in the mail? Meal making has been made out to be so hard, so difficult and so impossible. More than cooking skills, new gadgets and more recipes, I sometimes think what we … Read more
The ill consequences of our couch potato culture aren’t limited to flabby abs and saggy triceps. All the homogenized foods that comprise the bulk of our diet have gradually eroded our “tasting muscles,” too, making it harder to enjoy and be satisfied with foods we feel good about eating.
What a way to stir up controversy, angst and anxiety: At a health fair last week, we demonstrated Spinach Sauteed with Pears and Bacon. Yes, you read that right. We made a dish featuring none other than bad boy bacon. Not turkey bacon, not a vegetarian imitation, not a special lean variety, just good old … Read more
Plain old parsley is a super food? You bet, but why the surprise? What’s actually surprising is how we are continually surprised and impressed to find that the fruits of the earth, designed just for human nourishment, are good for us!
Are all processed foods on the no-no list? Or are there times when it’s OK to break the processed food prohibition?
If there’s a reliable dietary culprit, “processed food” would be it. In fact, “processed foods” has become practically synonymous with bad-for-you food. However, most of the foods we eat are “processed,” subjected to some kind of “process” from simple cooking, grinding and fermenting to complex hydrogenating, modifying and refining. So in a practical sense, how do we implement the experts’ advice to eliminate processed foods? Instead of an either/or definition, I use the far more helpful “Tree to Test Tube Continuum” to sort out good from bad and when it’s OK to break the rules.
It’s understandable that we want something to blame for the disappointing way meals often unfold, but is Cooking really the problem?
It’s a mystery: How can we have good recipes, but they don’t show up on the table? Maybe because we are playing the game with only a half (or quarter) of the kitchen, not a Whole Kitchen. Find out what you might be missing.
How can I justify wasting 10 minutes picking worms from certain death by pavement dehydration? I think this is the crux of Earth Day: Our Precious Time.
What’s going on under all the leaves, debris and snow? Is the winter garden just a dead zone. . . or a place of active resting?