by Sally Wadyka in Cookbooks, September 13, 2016
by Toby Amidor in Cookbooks, March 16, 2016
In her new book, The Book of Veganish (Pam Krauss Books/Avery, 2016), Kathy Freston shares her own journey from omnivore to vegan — including many stops along the way. “I’d always been an animal lover, and one day after seeing a pamphlet depicting animals being led to slaughter, I realized that I wanted to be someone who loved animals, not ate them,” she recalls. That was 12 years ago, but she didn’t go cold turkey on burgers, ice cream, cheese and eggs. Instead, she gradually started leaning toward a more plant-based diet. “I didn’t give up anything until I’d found an alternative I liked as much or more, so it never felt like I was depriving myself,” she says.
So what exactly does it mean to be “veganish?”
Kathy Freston: I’m all about the -ish. I get upset with the ‘vegan police’ who insist on purity and a strict regime. Too many people will reject that message because it’s just too hard. It’s OK to give yourself a little wiggle room as you investigate plant-based eating and move away from eating animals. But it should be a joyful process done in your own way at your own pace. ‘Veganish’ is about individual choice and not putting too much pressure on yourself to do it perfectly.
What do you suggest as a starting point for someone who wants to be veganish but doesn’t really know where to begin?
KF: When I started eating this way, I didn’t have the benefit of social media to help me out. Now, the best thing you can do is check out Instagram, type in #VeganFood or #VeganRecipes and you’ll get tons of amazing ideas. It’s really inspiring. And once you see all of the options, it doesn’t feel so daunting to eat this way. Read more
by Toby Amidor in Cookbooks, January 13, 2016
Part of living a healthy lifestyle is minimizing stress. One of the latest trends that help do so are coloring books for grownups. Even better, some of these coloring books double as cookbooks. Here’s a look into this latest trend and where you can pick them up.
by Sally Wadyka in Cookbooks, September 15, 2015
The queen of healthy cooking, Ellie Krieger, is back; her new cookbook is filled with delicious, healthy make-ahead meals. I had the pleasure of talking with Ellie about her new cookbook (released Jan. 5, 2016) and even got a peek at one of her newest casserole recipes.
by Sally Wadyka in Cookbooks, August 13, 2015
Chef Robert Irvine has built a career on helping people achieve things they thought couldn’t be done. On his Food Network shows “Dinner: Impossible” and “Restaurant: Impossible” he routinely turns around seemingly doomed situations — challenging both himself and the others involved to dig deep in order to succeed. Read more
by Toby Amidor in Cookbooks, January 8, 2015
Canadian-born Leanne Brown was working on her master’s in food studies at New York University when she became interested in finding a way to get people more engaged in food and cooking — especially those who don’t have a lot of money to spend on it. “I wanted to show people that good food can actually be had for very little,” she said. So she created a collection of recipes geared to the $4 a day food budget of those who rely on SNAP (the government food assistance program formerly called food stamps) and posted it on her website as a free PDF. Several hundred thousand downloads later, she produced an expanded, print version of Good and Cheap: Eat well on $4/Day (Workman, 2015). Here she talks with Healthy Eats about creating delicious food on a budget: Read more
by Kiri Tannenbaum in Cookbooks, December 21, 2014
Looking for a terrific new cookbook to start the new year off right? Check out our top five cookbooks of 2014.
by Kiri Tannenbaum in Chefs and Restaurants, Cookbooks, December 3, 2014
Unlike the many cooks whose love affair with food was sparked by assisting their grandmother in the kitchen, Molly Watson’s culinary passion grew beside her grandmother at the table. Watson, a Minneapolis native, remembers meals at French restaurants and observing her grandmother effortlessly host dinner parties in their Northern Minnesota cabin. Her affinity for food was bolstered by a childhood spent foraging for mushrooms and blueberries. Though at first she pursued academia, earning a Ph.D. in Modern European History at Stanford University, eventually her passion won out and she embarked on a food writing career. Now a San Franciscan, Watson has become an expert in locally sourced food and recently penned her first cookbook, Greens + Grains: Recipes for Deliciously Healthful Meals.
by Kiri Tannenbaum in Cookbooks, October 30, 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 Sally Wadyka in Cookbooks, October 25, 2014
When it comes to cooking for your palate, you can count on husband-and-wife duo Karen Page and Andrew Dornenburg’s Flavor Bible. The tome not only received an award from the James Beard Foundation, but was named one of the 10 best cookbooks of the past century by Forbes. Now Page and Dornenburg are back, but this time they’ve gone vegetarian. Their 554-page reference book, The Vegetarian Flavor Bible, uses the same approach to plant-based cooking as their bestseller. In addition to the history of vegetarianism, you can find an A-Z guide to herbs, spices and other seasonings, learn which techniques work best for which veggies and a stock list of flavor affinities for each ingredient. For instance, soba noodles have 16 suggested combinations like marrying them with greens, lime, sesame oil, soy sauce and tofu. Sound good? We think so. Not so much a cookbook as it is a culinary guide, the Bible is an indispensable manual for anyone looking to eat a varied, vegetable-driven diet.
You don’t have to eat just like a caveman to call yourself Paleo. Or at least that’s the attitude of Paleo blogger and cookbook author Michelle Tam, creator of NomNomPaleo.com and the book, Nom Nom Paleo: Food for Humans. “I’m not a slave to ‘this is exactly Paleo,'” she says. “Cavemen ate bugs and raw meat.” For Tam, the real goal of eating Paleo is to make smart choices and be more conscious of where your food comes from and how eating it makes you feel. Oh, and it’s got to taste good too!