by Kiri Tannenbaum in Chefs and Restaurants, Cookbooks, December 3, 2014
by Amy Chaplin in Amy's Whole Food Cooking, December 2, 2014
Celebrity chef and restaurateur Marcus Samuelsson always has a way of getting our attention. At 23, an executive chef at Aquavit, he received a three-star review from The New York Times. At the time, he was the youngest to earn that accolade. But it’s not just that he was a culinary prodigy or an expert at Scandinavian cookery long before we’d ever heard of “new Nordic” cuisine. It’s that he provides us with a new way to look at food, interpreting it through a lens influenced by his being born in Ethiopia, raised in Sweden and trained in the kitchens of Europe. When he’s not introducing us to less familiar cuisines, he’s taking the more familiar ones and feeding them to us better than those before him, just as he does at his restaurant Red Rooster.
In his new cookbook, Marcus Off Duty: The Recipes I Cook at Home, Samuelsson steps out of his restaurant and invites us into his Harlem brownstone. It is there in his home kitchen where he blends near and dear cultures and cuisines with the multiethnic neighborhood in which he now lives and works. The 150 colorful and feel-good recipes are ones he hopes create lasting memories for those he shares them with.
by Kiri Tannenbaum in Healthy Tips, December 1, 2014
As winter approaches us in North America, citrus fruits like mandarins, clementines and oranges of all varieties are just about coming into their full season. And it may be no mistake, as the extra vitamin C these delicious fruits pack in their bright, fresh flavor is just what we need to help get us through the cold season.
by Dana Angelo White in Food and Nutrition Experts, November 30, 2014
It’s the third installment of our No-Resolutions Resolution plan, and this week we’re turning our attention toward the relationship between calories consumed and calories burned. How can you keep the calorie count down so you have a zero-sum game? Start with manageable modifications. A little adjustment here and a little tweak there can really amount to a lot by week’s end. Here are six tips to get you started:
by Keri Glassman in Cooking for Kids, November 29, 2014
Curious about this ancient — yet newly revitalized — culinary concept? Find out what the hype is over sprouted grains.
by Sally Wadyka in Chefs and Restaurants, Cookbooks, November 28, 2014
There is no shortage of ice cream-, candy- and cookie-loving children. We don’t have to teach our kids how to like cookies. Yet the foods we want them to eat, the foods that actually nourish those little bods, are a different story. Remember that first go at it with green peas? I’m sure it wasn’t pretty. And if you’re not quite there yet, get your cleaning solution and cameras ready; you’re in for a messy treat. Don’t get too worried, though, when the peas go flying or dribble down that onesie. The first “yuck” isn’t just happening in your home — it’s happening all across the nation, and it doesn’t end with first-time peas. Broccoli gets a double “yuck,” and Brussels sprouts, well, they’ve been called some pretty nasty names. It doesn’t mean we’re bad parents or that our kids are terrible eaters when they shun these healthy goodies. It’s actually no one’s fault. No one is truly born a chard and cabbage fanatic.
by Toby Amidor in Healthy Holidays, Thanksgiving, November 27, 2014
“The question isn’t whether or not you need to eat fat; it’s ‘What kind of fat are you eating?’” says chef Franklin Becker, owner of The Little Beet and The Little Beet Table in New York City. Becker got a wake-up call in 1993 when, at age 27, he was diagnosed with Type 2 diabetes. It forced him to change both how he ate and how he cooked. Now, he’s set out to change everyone else’s habits too. He started by revolutionizing the way New Yorkers eat on the run. His quick-service spot, The Little Beet, opened in midtown Manhattan in January 2014. With lines out the door at lunchtime, it’s not surprising that another New York location is set to open soon and more units are being planned. He also just opened a full-service fine dining version, called The Little Beet Table. And now he’s out with a new cookbook that captures his eating philosophy. Good Fat Cooking (Rodale, 2014) is filled with recipes that utilize healthy unsaturated fats to produce incredibly flavorful dishes.
by Toby Amidor in Healthy Holidays, Thanksgiving, November 26, 2014
There always seems to be a random selection of leftovers the day after the big feast. Use your Thanksgiving leftovers to create scrumptious new dishes that will wow family and friends.
by Amy Reiter in Food and Nutrition Experts, November 26, 2014
Although you may be busy thinking about cooking for the big feast, everyone still needs to eat a nutritious breakfast on Thanksgiving. It’s a no-brainer that the meal should be quick and easy, but there’s a secret if you’re trying to avoid belly rumbling before dinner. Protein, healthy fat and whole grains take longer for the body to work on, making you feel fuller longer. Choose a Thanksgiving Day breakfast with one or all of these nutrients to help keep your guests satisfied and help avoid some of the groveling that happens before dinner is served.
by Andrea Strong in Chefs and Restaurants, Dining Out, November 26, 2014
In this week’s news: Study casts shadow on claims that blueberries improve night vision; researchers provide an unforgettable reason to avoid trans fats; and a whole heap of new whole grains to try.
“Food is most flavorful when coaxed with very little,” says Jenn Louis, the chef and co-owner of Portland, Oregon’s Lincoln and Sunshine Tavern, as well as Culinary Artistry, a full-service catering business. Louis loves to cook with the seasons and as simply as possible. Nearly everything in her restaurants is made by hand. Her pastas have earned her a reputation as something of an Italian nonna, and in March she’s bringing out a pasta cookbook, Pasta by Hand (Chronicle), focused on the under-loved category of Italian pasta: the dumpling (there’s a lot more going on there than just gnudi).