"...Propelled by their own Proustian meatloaf memories and leveraging their connections to politicians, chefs and other journalists, Mr. Bruni and Ms. Steinhauer have attempted the seemingly impossible: a comprehensive and compelling collection of 49 recipes for meatloaf..."
Binding the Nation in Its Love of Meatloaf - The New York Times And more on the book: "Frank Bruni and Jennifer Steinhauer share a passion for meatloaf and have been exchanging recipes via phone, email, text and instant message for decades. A MEATLOAF IN EVERY OVEN is their homage to a distinct tradition, with 50 killer recipes, from the best classic takes to riffs by world-famous chefs like Bobby Flay and Mario Batali; from Italian polpettone to Middle Eastern kibbe to curried bobotie; from the authors' own favorites to those of prominent politicians. Bruni and Steinhauer address all the controversies (Ketchup, or no? Sauté the veggies?) surrounding a dish that has legions of enthusiastic disciples and help you to troubleshoot so you never have to suffer a dry loaf again. "
A Meatloaf in Every Oven: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes - from Mom's to Mario Batali's
..."Research on the power of food to treat or reverse disease is beginning to accumulate, but that doesn't mean diet alone is always the solution, or that every illness can benefit substantially from dietary changes. Nonetheless, physicians say they look at the cumulative data and a clear picture emerges: that the salt, sugar, fat and processed foods in the American diet contribute to the nation's high rates of obesity, diabetes and heart disease. According to the World Health Organization, 80 percent of deaths from heart disease and stroke are caused by high blood pressure, tobacco use, elevated cholesterol and low consumption of fruits and vegetables."... Read more:
'...You can make a tourtière well or badly and still succeed in delivering a handsome and satisfying meal, a balm against the bleakness of winter. “I’ve never had a slice of tourtière and spoonful of ketchup and not liked it,” David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me recently. “I especially love a tourtière made by someone who can’t really cook. It’s honest.”' Read more: Tourtière: A French-Canadian Christmas Carol
Christmas Comfort Classics is filled with recipes for making your own holiday special. For a festive brunch, Country Club Eggs and Apricot-Almond Coffee Cake are sure to please. On snowy days, treat the kids to Gingerbread Pancakes and Christmas Cocoa. Warm 'em up at lunchtime with Lela's Beef & Vegetable Soup.
"...While whole nuts like almonds and cashews are loaded with protein and almonds are rich in calcium, these nutrients are all but lost during the processing of these nut beverages, which contain a lot of water..."
"...Everybody knows standards change — fat was bad, for instance, until the big no-nos became carbs and gluten — and each time they do, a rash of new products appear that claim to be packed with good stuff and free of things that cause harm..."
"...We need protein. It's one of the macronutrients, along with fat and carbohydrates, that provide calories, and therefore energy. But Americans are eating a lot of it, in both fresh and packaged foods, and much more than the average global consumer, according to data from Euromonitor..."
"...Twenty years ago, Europe largely rejected genetic modification at the same time the United States and Canada were embracing it. Comparing results on the two continents, using independent data as well as academic and industry research, shows how the technology has fallen short of the promise..."