What to Do with Extra Eggplant?
Know how many pounds of eggplant are grown in China each year? A lot. That’s why Chinese cuisine is a good source of inspiration when facing a surfeit of eggplant.
Want Your Vegetable World in Color or B & W?
Do you remember the movie Pleasantville? The beginning, set in the 50s, was filmed in black and white and everything was, well, pleasant. Mom and Dad and the the two perfect teens, living good, pleasant lives. Then the teens got blasted into the future (in a way that only happens in movieland), and life suddenly … Read more
The Benefits of Nibbling
Nibble while you cook. Dieting gurus might not approve of this recommendation, but it’s the only way to root out potential meal time spoilers. Here’s a case in point: I was making a simple green salad tonight with green leaf lettuce and shredded red cabbage. Casting about for a quick accent, I came upon several … Read more
Q & A: Are Carrots and Peas Too High in Sugar?
It’s an understandable question that anyone might ask. But do I answer it or step back and ask where that question comes from in the first place?
Don’t Pitch that Browned Rice
“Browning” rice is not like “browning chicken breasts until golden,” or “toasting nuts until brown and fragrant.” No, it means forgetting about the rice simmering on the stove until a thick brown, hard crust forms on the bottom. But now there’s a new use for it–so don’t pitch it in the composter.
Mutant Produce Now Comes Complete with Stickers
Do you remember when you could buy a pear, wash it, then eat it? Not anymore. Mad scientists have successfully hybridized every last produce species. Shortly after harvest, fruits and vegetables now develop a brightly colored, impossibly sticky scab on the outer skin. Being highly toxic, the scab must be removed before eating, presenting consumers … Read more
Healthy Eating Tips: Small Plates, Big Vegetable Bowls
Smaller plates are supposed to be good for keeping our eating impulses under control. But are there times when big plates and bowls are best?
Food Safety–Even Freshly Ground Peanut Butter Is Implicated
I guess I’ve got peanut butter on my face! I just finished my last post, about feeling safer eating low-on-the-food-chain, freshly ground peanut butter. Then I took a break, read the paper and discovered that even freshly ground peanut butter has been implicated in the peanut scare! Before lashing my wrists with a wet noodle, … Read more
Food Safety: Why Don’t We Just Eat Peanut Butter?
With yet another food scare, maybe it’s time to start relying on our own wits to ensure the safety of what goes in our mouths. Here are some quick guidelines to begin regaining a sense of control and comfort when it comes to eating.
Comfort Stew: Beef Daube Provencal
A classic, no-fail stew. Make it in the slow cooker or on the stovetop, and learn several tricks for a more tender and tasty stew. Cooking School notes included as well as modifications.