July 8, 2010 |
It's farmers market day in Santa Monica and I have tempura on my mind. The Japanese farmer carries most of my staples — shishito peppers, burdock, kabocha squash and daikon radish, which I like to grate and put in the dipping sauce; it's like a sauce within the sauce that heats and aids digestion. Across the way, I see a mound of haricots verts. I buy a handful. Next to them are breathtakingly beautiful squash blossoms. I get a dozen. My tote bags fill up quickly. The baby carrots look irresistible too. I love to deep-fry them whole, including the young leaves.
August 17, 2011 |
College students may be going heavy on the books, but they could be light on fruits and vegetables, a study finds. Many may not be eating even one serving a day. Researchers surveyed 582 college students, most of them freshmen, to find out about their eating habits. As far as the fruits and vegetables were concerned, male students ate about five servings a week, while females consumed about four per week. The Centers for Disease Control and Prevention guidelines suggest about two to two and a half cups of fruit and about two and a half to three and a half cups of vegetables per day for this age group.
May 4, 2013 |
So many home cooks are obsessed with making dishes just like the professionals do. They buy hand-forged Japanese chefs knives, seek out $50 bottles of olive oil and spend hours preparing elaborately composed dishes from "The French Laundry Cookbook" or "Eleven Madison Park. " But a lot of them have never even heard of one of the most basic techniques of cooking, one that requires no special equipment or expensive ingredients. In fact, you can probably do it in just a few minutes with what you have in your kitchen right now. It's called glazing vegetables, and it's as fundamental to a cook's repertoire as roasting a chicken.
August 23, 2012 |
Mushrooms, cauliflower, artichokes, carrots, onions and fennel quickly simmered in a vibrant court bouillon (honey, white wine, vinegar, chicken broth, lemon, fresh herbs and spices) until tender, 10 minutes or so. Refrigerate the vegetables and broth with some olive oil to give the flavors time to marry, then serve with quick-sauteed shrimp. Great flavor with very little work, and much of it can be made ahead of time -- perfect for dinner tonight. For more quick-fix dinner ideas, check out our video recipe gallery here . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
October 17, 2012 |
African American adults who were counseled to eat more produce and get more exercise as ways to reduce their chances of getting cancer and heart disease ate more fruit over the course of a month, researchers said. But they didn't exercise or up their consumption of vegetables, according to the work presented Wednesday at the American Assn. for Cancer Research meeting in Anaheim. The work was looking at the notion that a greater effect could be achieved if people understood that one risky behavior - a poor diet, for instance - is associated with the chance of developing multiple diseases, said Melanie Jefferson of the Medical University of South Carolina, the lead researcher.
April 19, 2011 |
Forget lettuce and spinach. Start thinking mallow, purslane and amaranth. Even if you've never heard of these greens, they could be all around you, according to an interesting NPR piece on urban foraging. The story follows expert forager Sam Thayer around Washington, D.C., as he plucks and nibbles on uncommon salad ingredients, including weeds like shepherd's purse and sow thistle as well as Siberian elm seeds. He finds them in the unlikeliest of places -- reclaiming an abandoned garden box, sprouting near chain-link fences. And, barring the risk of dog pee and pesticide, they're pretty good for you -- according to the story , more nutritious than your grocery store greens.