February 1, 2012 |
Kids don't always eat their vegetables, but does showing them photos of veggies make them consume more? A research letter published online Wednesday in the Journal of the American Medical Assn. employed about 800 kindergarten through fifth-grade students at one elementary school in Minnesota as study subjects. On two separate days in 2011 they received a school lunch; on the first day it was business as usual, as the kids helped themselves to the foods available. A few months later they had the same meal, but this time their trays were fitted with photographs of the vegetables they served: green beans and carrots.
May 21, 2013 |
Recently, I was invited to a friend's house in Patzcuaro (Michoacan), Mexico , and we spent the week madly cooking. The market there was so fantastic -- fat yellow chickens, fresh chayote, baby jicama, a rainbow of fresh and dried chiles, heaps of garlic and herbs. Indian women sat with produce from their gardens on blankets in front of them. They always had the freshest ingredients, including hand-patted corn tortillas, and when things were slow, they'd trim the thorns from nopales (cactus paddles)
December 17, 1989 |
"In order to really understand modern cooking in America, it is essential to follow the food fashions of France," writes Levy. French cooking today covers a broad range, from classic entrees to rustic dishes to inventive, modern cookery, she states. And it may incorporate such foreign sounding ingredients as star anise, cumin and filo dough because inventive French chefs believe in using ingredients from other parts of the world. This analysis prepares the way for a varied collection of recipes.
October 10, 1991 |
When a friend asked for a special salad idea, I immediately thought of a simple but delicious recipe from a new cookbook, "The Antipasto Table" by Michele Scicolone (William Morrow & Co.: 1991). The green-bean-and-new-potato salad with mint is easy to make, does not call for any hard-to-find ingredients and makes a striking impression.
June 24, 1998 |
Chinese long beans, also known as yard-long beans, can be found in Asian markets and some supermarkets. These members of the black-eyed pea family taste much like green beans but are not quite as sweet. Although they can indeed grow up to a yard long, select the smaller, younger pods for this salad; they will be much more tender.
January 6, 2011 |
Fad diets and super-food claims promise a healthier, slimmed-down you. But what works? These experts offer sound advice on what healthful eating really means. Nutritionist Karen Kolowski examines three popular fad diets and how they work -- or don’t work -- on the Baltimore Sun's Exercists blog. "The South Beach diet initially induces weight loss but it most likely is water weight. However, the final phase strictly enforces portion control, doesn't leave out any food groups and promotes exercise -- a winning combination for weight loss and maintenance.
February 24, 2005 |
The wind and rain sweep us through the door to a table at the new Pecorino Restaurant in Brentwood. Yes, the former Zax has gone Italian, like half the neighborhood. Toscana, Palmeri, Sor Tino and Latini Osteria are all within shouting distance. In fact, two of Pecorino's owners, Mario Sabatini and Giorgio Pierangeli, were waiters and managers at the long-standing Toscana across the street. Everyone coming in the door seems to know either Mario or Giorgio.
September 22, 1999 |
Cooking is such a personal thing that I've always wondered about books written by more than one person. What if there's a disagreement? Do they compromise (meaning you get neither person's ideal version)? Do they vote? Do they slug it out? In the case of Julia Child and Jacques Pepin's "Julia and Jacques Cooking at Home" (Alfred Knopf, $40) by Child and Pepin, it's the last.
December 21, 1986 |
Chinese Seasons by Nina Simonds (Houghton Mifflin: $19.95, 267 pp., illustrated with Chinese paintings and calligraphy). Nina Simonds lived and studied in Taiwan for several years. She escorts gourmet tours there and knows Mandarin well enough to cope with Taipei taxi drivers and to translate cookbooks by noted Chinese authors. Thus, she is a splendid source of information on Chinese cooking. In this, her second book, Simonds branches out from the traditional, incorporating ingredients and ideas from other cultures with Chinese recipes and vice versa.