“As far as I’m concerned, vegetables — plant foods in general — are good things to eat and we should eat more of them. That’s as far as we need to go,” says Deborah Madison, the founding chef of Greens, the trailblazing vegetarian restaurant that opened in San Francisco back in 1979. “I am flavor-focused, not nutrition-focused.”
The fresh and tangy flavors of citrus fruit never fail to wake up taste buds in the morning. Serving a selection of different varieties is a great way to make a striking yet super simple breakfast. But the addition of vanilla-infused honey and a sprinkle of fragrant toasted pistachios takes it up a notch.
A longtime filmmaker and environmental activist (she produced the Academy Award–winning documentary An Inconvenient Truth), Laurie David is now on a crusade to change the way America eats. A lofty goal, for sure, but after revamping the way her own family approached food, she’s primed to share her practical yet sly spin on healthier home cooking (sample recipe: Roasted Cauliflower “Popcorn”). A few years back, she coauthored The Family Dinner: Great Ways to Connect with Your Kids One Meal at a Time, cookbook that combined recipes with advice on how to establish a regular and semi-sane dinner routine. She’s now followed that up with her new book, The Family Cooks: 100+ Recipes to Get Your Family Craving Food That’s Simple, Tasty, and Incredibly Good for You, out this week. David also tackles the issue of childhood obesity in her new documentary, Fed Up, co-produced with Katie Couric and slated for release on May 9th.
These seasonal beauties want you to know there’s more to them than total deliciousness.
In addition to offering their trademark crunch and peppery snap, radishes list potassium, calcium, folate and fiber on their resumes.
I grew up in a store-bought, premade pancake batter household. On Saturday mornings we were happy to shake the carton and pour our way to breakfast heaven. I’ll always have a soft spot in my heart for the pancakes of my youth. But now I know better. That doesn’t mean I’ve stopped eating pancakes altogether. Instead I make them from scratch with wholesome ingredients.
They simmer in stocks, accentuate pot roast and stand in as a crunchy, good-for-you snack between meals. But in the hands of deft chefs, taken-for-granted carrots are fast becoming the highlight of the dinner table.
“Carrots have a nice bright flavor, sweet, with the slightest bit of bitterness and astringency,” says Rob Marzinsky, executive chef of Fitler Dining Room, in Philadelphia. At the restaurant he combines a melange of carrots — yellow, white, Purple Haze and Kyoto red among them. The baby ones are roasted with whole spices and coffee beans, while the larger varieties are sauteed in shallot, ginger, jalapeno and the North African spice mixture, ras el hanout. Marzinsky then pairs them with farro from nearby Castle Valley Mill that’s dressed in ginger-carrot vinaigrette, a “pesto” made with carrot leaves and tangy yogurt.
In this week’s news: Mondays get even more meatless; the world learns what happens when a household bans sugar (hint: a book deal); and coupon-clipping takes a healthier turn.
Hitting the Beach — and the Tofu
Why book Canyon Ranch when you can visit Grandma in Boca? Earlier this week, the Florida city announced that it was joining Meatless Mondays — a national movement that advocates exactly what the name suggests. The logic is this: Research suggests that when you eliminate a day’s worth of meat, you’re cutting 15 percent of saturated fat intake. That, in turn, may decrease your risk of obesity, heart disease, stroke and cancer. Twenty percent of Boca Raton’s residents are 65 or older, and with role models like Bill Clinton, whose health swami — Mark Hyman — was featured in the New York Times earlier this week, it might not be a surprise that the trend caught on.
Long a mainstay of South Asian cooking, turmeric adds zing to curries and other dishes. But it has also been used in Eastern cultures for thousands of years for its medicinal properties. More recently, turmeric has caught the attention of Western researchers who have been studying the herb and its potential health benefits.
“With fish especially, I really like people being able to taste all the ingredients without covering them up with sauces and lots of fats and calories,” says John Finger, the founding partner of Hog Island Oyster Co. who first earned his reputation in the food world as an oyster farmer. An unpretentious seafood restaurant, Hog Island Oyster Co. is built around a buzzing raw bar in the iconic Ferry Plaza Building in downtown San Francisco.
When made with different colors of jam, these little cookies are reminiscent of a pretty collection of jewels. They satisfy both the need for something nutty and crisp and any desire for big fruity flavors — all in one bite. The combination of whole-grain flours, ground coconut and maple complement the assertive flavor of toasted hazelnuts perfectly. Choose your favorite jams and try experimenting with unconventional flavors like fig and black currant or with citrus marmalades.