by Andrea Strong in Chefs and Restaurants, Cookbooks, October 22, 2014
by Toby Amidor in Food and Nutrition Experts, October 21, 2014
If you’ve cooked from Plenty, Israeli chef and London restaurateur Yotam Ottolenghi’s bestselling and award-winning cookbook, it’s probably dog-eared and food-stained from loving overuse. (Baked eggs with yogurt and greens, Brussels sprouts with tofu, and soba noodles with eggplant and mango, are personal faves.)
Now comes the hotly anticipated follow-up, Plenty More, in which Ottolenghi unapologetically celebrates the wonderful world of vegetables one cooking method at a time — braising, steaming, roasting, char-grilling and frying. In keeping with his signature inventive and vibrant style, Ottolenghi’s recipes in Plenty More feature rather exotic pops of flavor — yuzu in a dish of candy beets with lentils, sorrel and mustard in a bowl of fresh sweet peas, sweet labneh on a plate of warm baked rhubarb, and tahini on a sweet mess of honey-roasted carrots, featured below.
by Toby Amidor in Healthy Holidays, September 22, 2014
New research is giving us another reason to question the safety of artificial sweeteners. Researchers concluded that artificial sweeteners may be contributing to diseases like obesity and diabetes. It may be another reason you should swap the pink or blue packet of the artificial stuff for something more natural.
A recent study published in the journal Nature found that folks who were given saccharin (a type of artificial sweetener) over a week developed glucose intolerance, a condition that can lead to diabetes. Additionally, researchers also analyzed close to 400 people and found that the gut bacteria of those who used artificial sweeteners were really different from folks who did not use the fake stuff. The study concluded that more research should be done to really determine the safety of these calorie-free sugar alternatives.
by Toby Amidor in Food Fight, Healthy Tips, November 1, 2012
Much of the celebration surrounding the Jewish New Year, which begins Wednesday night, revolves around foods like the traditional apple dipped in honey, to signify a sweet new year. But there’s plenty of more room at the feast. Read more
by Dana Angelo White in Healthy Recipes, October 9, 2012
This is going to be our toughest food fight yet! Two natural sweeteners pitted against each other – it’s a very difficult decision.
Most agave nectar is produced from the blue agave plant grown in desert regions like the hilly areas in Mexico. The syrup is extracted from the “honey water” found at core of the plant, filtered, heated and then processed to make it into thicker nectar you see at the store. This makes agave a good sweetener for vegans (who don’t eat honey).
Agave nectar has a dark amber color, but has a more neutral flavor than honey. One tablespoon of the sweetener has about 60 calories compared to about 45 and 60 in the same amount of granulated sugar and honey, respectively. It’s 1 ½ times sweeter than sugar and so you can use less of it. Agave easily dissolves in cold liquids like smoothies and iced tea and can be used to replace granulated sugar in baked products (see instructions below). Many food manufacturers also use agave nectar in products like energy drinks and bars because of its light flavor and over-hyped nutritional benefits.
by Toby Amidor in Healthy Recipes, Healthy Tips, June 20, 2011
I keep a squeeze bottle of honey on my counter right next to the olive oil, salt and pepper because I reach for it so often. Explore the countless ways to use this natural sweetener in your kitchen.
So Many Ways to Love
A light drizzle on toast can turn a piece of bread into a spectacular breakfast – honey is that special. The best part about this finger-licking treat is how the different varieties take on the characteristics of the flowers they were cultivated from.
Use mild acacia honey for fruit salad, clover for tea or coffee drinks, orange blossom for cakes and cookies or lavender for sauces and salad dressings.
For everyday use, my favorite honey is from my local farmer– the clean and lightly floral flavor is second to none.
by Toby Amidor in 5-Ingredient Recipes, December 10, 2009
- Giada's Earl Grey Iced Tea
Celebrate National Iced Tea month this June by stirring up a batch of this summer favorite. We’ll tell you how to sweeten this classic drink without going overboard on sugar.
Enjoy your tea with less sugar »
by Dana Angelo White in Grocery Shopping, Healthy Tips, July 23, 2009
During holidays or big family gatherings, the adults sip on wine or cocktails and the kids drink juice, but my 7-year-old son complained that he wanted something more (and I refuse to buy soda). That’s how this cranberry spritzer was born.
Get the recipe »
by Toby Amidor in Healthy Tips, February 4, 2009
Even with loads of fresh produce coming into season now, you still need to keep your pantry stocked with some go-to staples. In addition to standards like brown rice and whole-wheat pasta, here are some other pantry must-haves that are affordable, healthy and easy to find.
Read more »
Dana and I took a trip to New York City’s Union Square Farmers’ market last year and stopped at the honey booth to watch the bees climb all over each other. After inquiring with local beekeepers, we realized there is more to this sweet natural treat than bees.