by Alia Akkam in Trends, April 18, 2014
by Kitty Greenwald in Chefs and Restaurants, April 16, 2014
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.
by Kitty Greenwald in Chefs and Restaurants, April 9, 2014
“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.
by Sally Wadyka in Chefs and Restaurants, April 7, 2014
“I started working out seven years ago,” says Anthony Martin, the executive chef and partner at Tru in Chicago. “I wanted to make the health aspect of my life as important as my career. I’ve seen a lot of chefs not being healthy and I didn’t want that.”
For Martin, getting into shape meant eating three square meals a day — often high-protein and vegetable-heavy dishes without processed ingredients or sugar — and working out regularly, both with weights and in the boxing ring.
by Kitty Greenwald in Chefs and Restaurants, April 2, 2014
Born in Ethiopia, adopted by a Swedish family and raised in Sweden, Marcus Samuelsson comes to cooking with a unique background. He credits his Swedish grandmother, Helga, with first introducing him to the joys of the kitchen. He spent childhood summers at her side learning to pickle fresh vegetables, make meatballs and other Swedish delicacies. But as an adult, he returned to his native Ethiopia and learned about the culture’s cuisine and intricate spices.
In 2010, when he opened his restaurant Red Rooster Harlem in New York City, he described the menu as “American comfort food with hints of my Swedish and African roots.” Here, the chef — who has also made appearances on Iron Chef and Chopped — opens up about what goes on in his own kitchen.
What are your favorite healthy foods?
My favorites are definitely anything fresh and raw. Fruits and vegetables I pick up from the farmers market in the morning after a run are ideal, and there’s this guy that sells the best peaches in the summer.
by Kitty Greenwald in Chefs and Restaurants, March 26, 2014
“I want to feel really good after I eat,” Frank Stitt says. “I have always tried to work in a way to concentrate flavor without adding lots of extra fat. I’ve always used vegetables — our Southern vegetables of the season — as a dominant player.”
by Sally Wadyka in Chefs and Restaurants, March 24, 2014
“The idea that farm to table is revolutionary is funny to me because it is something I grew up with,” says Michael Psilakis. “I remember my mom pulling up tomatoes from our garden and slicing them and serving them with sliced onions that she had chilled in ice water. She’d serve me this as a snack so I could go and cut the grass or play baseball,” he says. With an upbringing full of such offerings, it is easy to understand why Psilakis, a first generation Greek-American who was raised in Queens, New York, has distinguished himself as an early proponent of the Mediterranean diet.
by Kitty Greenwald in Chefs and Restaurants, March 19, 2014
For more than 30 years — starting with his first professional job at Le Cirque in 1982 — chef Geoffrey Zakarian has been cooking some of New York City’s finest food. He presides over the Modern American cuisine at The Lambs Club and The National, both in New York City, in addition to being a regular judge on Chopped and a co-host of The Kitchen. In 2011, he won the title of Iron Chef on the The Next Iron Chef. Here, he tackles some questions about his healthy eating habits.
What health food trend do you wish would go away?
Low-fat and fat-free. It robs the food of its flavor and richness. Just the eat the real thing, but eat less of it. I also hate the word “trend” when it comes to eating because health should be a daily lifestyle.
What must-have items are always in your kitchen?
Coconut water, Emmi yogurt, lots of mangoes and berries and canned Spanish tuna in olive oil. I use the tuna in salads and warm pasta dishes.
by Kitty Greenwald in Chefs and Restaurants, March 12, 2014
“To have health and wellness,” says Marco Canora, “the best thing you can do is cook for yourself, because you control the fats and salts and you are cooking with whole foods.” These days, health and wellness are of central importance to Canora, the New York City chef who owns Hearth restaurant and five wine bars, all under the Terroir umbrella. But until a few years ago, that wasn’t the case.
by Kitty Greenwald in Chefs and Restaurants, March 5, 2014
At the multiple Middle Eastern eateries Einat Admony owns in lower Manhattan — the restaurant Balaboosta as well as the Taïm falafel franchise — the chef pays homage to her upbringing with remarkable care. Not only does she skillfully prepare honest renditions of the fresh and flavorful cooking she grew up eating, but Admony makes sure her dishes are nourishing too. “I treat my customers the way I treat my kids,” she says, “which means giving them good proteins, whole grains and keeping a vegetable focus.”
With her out-of-the-box approach to salads and sandwiches, all of which put seasonal vegetables to delicious use, Caroline Fidanza has earned a cult following among the food world’s cognoscenti in New York City, where she is based. At Saltie, her Brooklyn sandwich shop, wholesome creations like the Clean Slate, a sandwich where hummus, bulgur, pickled vegetables and yogurt get held between Indian naan bread, are as tempting as the sinful sandwiches, like the Balmy, which pairs chicken liver pâté with sliced ham and mayo.
“Mainly, I think about what I want to eat,” she says of her culinary process. “Sometimes that falls within the healthy category, sometimes not so much. Over the past five years, though, I’ve definitely thought more about vegetables. As I’ve moved along as a chef,” Fidanza says, “I have thought more about healthy foods.”