16 April 2014

5 Things to Know About Quinoa - NYTimes.com


I have featured quinoa on this blog before and have been eating quinoa for years and I'm happy to see that its health and nutritional appeal has spread:

"Quinoa’s popularity stems from its reputation as a “complete” food. It has a protein content of about 15 percent, and a balance of important amino acids, magnesium, calcium, and other minerals and vitamins..."

5 Things to Know About Quinoa - NYTimes.com - NYTimes.com





25 March 2014

"Caffeinated," a History of Our Favorite Stimulant - NYTimes.com





A new publication that should be of interest to the majority of our readers:


"Pure caffeine is a bitter white powder. In the body it blocks the effects of the molecule adenosine, a crucial brake on many physiologic processes. With just enough caffeine in the system, the body’s organs become a little more themselves: the brain a little brainier, the muscles a little springier, the blood vessels a little tighter, the digestion a little more efficient. With too much caffeine, all can accelerate into cardiac arrest."

"Caffeinated," a History of Our Favorite Stimulant - NYTimes.com


Caffeinated: How Our Daily Habit Helps, Hurts, and Hooks Us [Hardcover]
by Murray Carpenter
  • Hardcover: 288 pages
  • Publisher: Hudson Street Press (March 13, 2014)
  • Language: English
  • ISBN-10: 1594631387
  • ISBN-13: 978-1594631382
  • Product Dimensions: 9.1 x 6.3 x 1.3 inches


Available online at Amazon.com






16 March 2014

Eater Hires Three Restaurant Critics - NYTimes.com

News of interest:



"Eater, the food blog that started in 2005 as a self-proclaimed restaurant rumor mill, has hired three experienced restaurant critics, an ambitious expansion under its new owner, Vox Media, which acquired Eater.com and its siblings Curbed.com and Racked.com in November."



Eater Hires Three Restaurant Critics - NYTimes.com






05 March 2014

The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out


There seems to be an ever increasing interest in vegetarian and vegan cuisine. If you're a recent convert or long-timer follower of this healthy lifestyle, take a look at this new cookbook, The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out, by Angela Liddon.

"... Angela Liddon focuses her culinary efforts on plant-based, healthy whole foods, free of chemicals and additives. Continuing this tradition, THE OH SHE GLOWS COOKBOOK includes 75 new recipes, as well as more than 25 fan favorites from her blog. Recipes run the gamut, from “power snacks” to smoothies, juices, and teas, as well as breakfast foods, appetizers, salads, soups, entrees, sides, and desserts. There’s a fairly wide variety of dishes to be found, from vegan versions of American favorites (Lentil Walnut Loaf, Grilled Portobello Burger, Lightened-Up Crispy Baked Fries) to more international meals (Creamy Vegetable Curry, Crowd-Pleasing Tex-Mex Casserole, Quick & Easy Chana Masala). Many of the recipes are gluten-free, or include gluten-free substitutions; and Liddon sometimes offers soy-free alternatives, too..."

The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out 
by Angela Liddon
Paperback: 336 pages
Publisher: Avery Trade (March 4, 2014)
Language: English
ISBN-10: 1583335277
ISBN-13: 978-1583335277
Product Dimensions: 9.9 x 7.9 x 1 inches

Available online at Amazon.com




31 January 2014

Easy Family Recipes from a Chinese-American Childhood by Ken Hom


Although available for years, Easy Family Recipes from a Chinese-American Childhood, is a favorite source of recipes for the Chinese New Year -- this year, the year of the Horse.

"From Ken Hom, the internationally bestselling cookbook writer, comes this warm, personal evocation of the foods he savored as a child growing up in Chicago's Chinatown. His 150 simple, comforting, scrumptious recipes represent the kinds of dishes his mother prepared every day or served on family occasions. Throughout, Hom shares memories of his family. 23 photos and 45 drawings."

Easy Family Recipes from a Chinese-American Childhood 
by Ken Hom
Knopf Cooks American Series
Hardcover: 319 pages
Publisher: Knopf; 1st edition (September 30, 1997)
Language: English
ISBN-10: 0394587588
ISBN-13: 978-0394587585

Available online at Amazon.com



15 January 2014

Kitchen Window: Maple Syrup Goes To Dinner — And Drinks : NPR


Image Credit: iStockphoto

There's no sweetener better than maple syrup.

"Canadian chef Martin Picard has helped elevate maple flavors from breakfast food to haute cuisine. His restaurant and maple tree farm called Sugar Shack is dedicated to harvesting and cooking with Canada's well-known contribution to the culinary world. Canada produces more than 80 percent of the world's maple syrup."

Kitchen Window: Maple Syrup Goes To Dinner — And Drinks : NPR



25 December 2013

Top Restaurant Dishes of 2013: Eating Well - Bloomberg




PHOTOGRAPH BY SCOTT EELLS/BLOOMBERG


"This was, without a doubt, the year of the cronut, Dominique Ansel's insanely popular croissant-doughnut hybrid. But there were other things to eat as well..."

Top Restaurant Dishes of 2013: Eating Well - Bloomberg


22 December 2013

Feasting on Fish to the Seventh Degree - NYTimes.com

Credit: Andrew Scrivani for The New York Times

"It’s a Southern Italian (and now Italian-American) custom in which a grand meal of at least seven different kinds of seafood is served before midnight Mass. The fish part comes from the Catholic practice of abstaining from meat on Christmas Eve, while the number may refer to the seven sacraments. Or it could be the Seven Hills of Rome. No one is sure, but the tradition has stuck fast."

Feasting on Fish to the Seventh Degree - NYTimes.com






20 December 2013

They're Back! Chesapeake Oysters Return To Menus After Rebound : The Salt : NPR

Image: Katy Adams/Courtesy Clyde's Restaurant Group

"...in the past few years, as The Salt has reported, a handful of watermen have teamed up with scientists to repopulate the bay with oysters born in labs and planted on underwater farms. And the Army Corps of Engineers has been tasked with restoring the Chesapeake's oyster reefs to pre-1900 levels."

They're Back! Chesapeake Oysters Return To Menus After Rebound : The Salt : NPR






19 December 2013

Group Seeks Special Label For Food - ‘Natural’ - NYTimes.com

Group Seeks Special Label For Food - ‘Natural’ - NYTimes.com +

"The trade organization representing the nation’s largest food and beverage companies wants permission to label as “natural” products that contain genetically engineered ingredients like corn, soy, canola and sugar, according to a letter sent to the Food and Drug Administration."





04 December 2013

The Drunken Botanist: The Plants That Create the World's Great Drinks



Highlighting this book,  The Drunken Botanist: The Plants That Create the World's Great Drinks, by Amy Stewart, for the holidays, just seems appropriate:

"This fascinating concoction of biology, chemistry, history, etymology, and mixology--with more than fifty drink recipes and growing tips for gardeners--will make you the most popular guest at any cocktail party."

The Drunken Botanist: The Plants That Create the World's Great Drinks
by Amy Stewart
  • Hardcover: 400 pages
  • Publisher: Algonquin Books; 1 edition (March 19, 2013)
  • Language: English
  • ISBN-10: 1616200464
  • ISBN-13: 978-1616200466
  • Product Dimensions: 8.1 x 6.1 x 0.9 inches

Available online at Amazon.com




04 November 2013

Modernist Cuisine



A classic revisited:

"In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet —scientists, inven­tors, and accom­plished cooks in their own right— have cre­ated a six-volume 2,400-page set that reveals science-inspired tech­niques for prepar­ing food that ranges from the oth­er­worldly to the sub­lime. The authors —and their 20-person team at The Cooking Lab —have achieved astound­ing new fla­vors and tex­tures by using tools such as water baths, homog­e­niz­ers, cen­trifuges, and ingre­di­ents such as hydro­col­loids, emul­si­fiers, and enzymes. It is a work des­tined to rein­vent cooking."


Modernist Cuisine: The Art and Science of Cooking

Nathan Myhrvold, Chris Young, and Maxime Bilet
  • Hardcover: 2438 pages
  • Publisher: The Cooking Lab; Spi Har/Pa edition (March 7, 2011)
  • Language: English
  • ISBN-10: 0982761007
  • ISBN-13: 978-0982761007
  • Product Dimensions: 14.3 x 17.7 x 15 inches
  • Shipping Weight: 53 pounds

From the professional chef to the home cook, Modernist Cuisine is an indispensable guide for anyone who is passionate about the art and science of cooking.


Available online at Amazon.com





20 October 2013

Five Ways to Fill a Pepper - NYTimes.com



Just past the end of summer and green, yellow, orange, red peppers galore!

Here are a few suggestions from The New York Times on how take care of that abundance:

"Peppers of all shapes and colors are still on offer at autumn markets. These are far superior to the fleshy, uniform supermarket peppers that look pretty but have very little flavor. I’ve been buying them by the bagful and stuffing them with all sorts of fillings, some traditional, most not."

Five Ways to Fill a Pepper - NYTimes.com