Food> ONE COOK’S BEST DISH on The Boston Globe
Cliche though it may be, East definitely meets West in the kitchen of Zhuqing Li and Ed Steinfeld’s Victorian home. Li, 45, comes from Fuzhou, the capital of China’s Fujian province; Steinfeld, 42, grew up in New Jersey. And though Li says she didn’t learn to cook …
… until she came to this country as a graduate student, today the family – Li, Steinfeld, and their sons, Daniel, 10, and William, 7, – enjoys Chinese meals nearly every night, prepared by Li. Steinfeld jokes that he’s living a dream shared by many American Jews: Eating Chinese food on a daily basis. The couple’s different culinary heritages converge in a dish that appears frequently on their table: matzo ball hot pot. It’s based on the traditional Asian hot pot …
Full Story: Two cultures mix in this hot pot; By Jane Dornbusch,
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Archive for the ‘Non-Regional Cuisines’ Category
Two Cultures Mix in This Hot Pot
In Americas Cuisines, Amuse Bouche, Archives, Asian Cuisine, Cooking Tips, Food Guide, Jewish Et Kosher Cuisine, Non-Regional Cuisines, Кулинарные Тенденциии и Гид on 2009/05/11 at 23:42In Thailand, Vegetarians Find a Place at the Table
In Archives, Asian Cuisine, Culinary News, Food Guide, Non-Regional Cuisines, Vegetarian, Кулинарные Тенденциии и Гид on 2009/03/02 at 08:28
Choice Tables from The New York Times
A growing contingent of restaurants are serving vegetarian food, a welcome addition to one of the greatest eating countries on Earth. …
… FIRECRACKERS rained down like hail, filling the street with sulfurous billows. Young men, dressed in white, waved towels, trying to keep the explosives away from the black-faced god seated in the ornate sedan chair that some of them held aloft. There, in the center of it all, Phuket Town fell away; the formerly opulent Portuguese-Chinese mansions and …
Full Story: In Thailand, Vegetarians Find a Place at the Table; By GREGORY DICUM
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More Latkes, Please
In Archives, Cooking Tips, Culinary News, Food Guide, Holidays~Celebrations, Jewish Et Kosher Cuisine, Non-Regional Cuisines, Кулинарные Тенденциии и Гид on 2008/12/20 at 13:55
Holiday Guide / Staff Favorites
An occasional series in which staff members share a recipe that we turn to time and again: Just one miracle is associated with Hanukkah, the Jewish festival of lights commemorating the rededication of Jerusalem’s Holy Temple some 2,200 years ago. It can be recounted even by those who don’t celebrate the holiday: Only a small amount of purified oil could be found for lighting the temple’s eternal flame. It lasted eight days instead of one. …
… And so the custom of eating foods fried in oil was born. I’ll be doing that starting at sundown on Sunday, when Hanukkah begins this year.
But I’m thinking there’s a second, lesser miracle involved: when cooks can turn out dozens of latkes, …
Full Story: More Latkes, Please; By Bonnie S. Benwick, Washington Post
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ORGANIC LIFESTYLE: ≈ ≈
Autumn Inspires Minestrone Flavor
In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Italy, Non-Regional Cuisines, Vegetarian, Кулинарные Тенденциии и Гид on 2008/11/04 at 01:20Vegetarian Today
This chef adds a few nontraditional ingredients to a South Florida fall minestrone: Yukon gold potatoes and calabasa squash. He’s not afraid to add other items that are in his pantry, including leftover cooked orzo and a few different root vegetables…
…This time of year, my head spins. The first day of autumn has passed, and every magazine is featuring fall ingredients and winter clothes.
But we are still experiencing a steamy inferno. This tilts my food senses.
I am enticed by big, hearty bowls of soup, steaming stews and bubbling casseroles…
Story and Recipe: Delicious Autumn Flavor In A Minestrone; By STEVE PETUSEVSKY, on South Florida Sun-Sentinel
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The 20 ‘Functional Foods’ You Should Be Eating for a Long and Active Life
In Archives, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Non-Regional Cuisines, Nutrition, Special Reports, Vegetarian, Кулинарные Тенденциии и Гид on 2008/10/20 at 21:01
They are the foods you need for a long and active life – and it will not be much of a surprise that most are fruit and vegetables.
But there are still some everyday pleasures, such as tea, coffee and chocolate, on a list of the foodstuffs which could help you live to a ripe old age.
The 20 types of food and drink have been identified by Gary Williamson, professor of ‘functional foods’ at Leeds University, and…
…he recommends that we should all make them part of our diets.
He has coined the phrase ‘lifespanessential’ to describe the key foodstuffs, all of which contain chemicals called polyphenols.
The chemicals are produced by plants and are known for their antioxidant properties,…
Revealed: The 20 ‘functional foods’ you should be eating for a long and active life; By James Tozer, on Daily Mail
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Breast Cancer and Diet: Is There a Link?
In Archives, Food Guide, Food for Thought, Healthy Kitchen, Non-Regional Cuisines, Nutrition, Special Reports, Vegetarian, Кулинарные Тенденциии и Гид on 2008/10/20 at 20:38
Google “breast cancer diet” and you’ll find dozens, if not hundreds, of links to diet plans that claim to reduce your risk of breast cancer. But can the right diet really prevent breast cancer or improve your chance or survival if you have breast cancer?…
…Unfortunately, we just don’t know for sure. One of the most controversial questions is whether or not a low-fat diet reduces the risk of breast cancer. Big population studies suggest that fat consumption is linked to breast cancer risk. That is, populations with higher fat intake have higher breast cancer…
Full Story: Breast cancer and diet: Is there a link?; by Monica Reinagel, on Nutrition Data
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Veggies Aren’t The Only Food Suitable for Pickling
In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Non-Regional Cuisines, Nutrition, Vegetarian, Кулинарные Тенденциии и Гид on 2008/10/09 at 10:32
Chef Peter McCarthy, owner of Evoo restaurant in Massachusetts, likes to go beyond the unexpected when it comes to pickling. From his farmers market finds, he pickles rhubarb, cherries, blueberries, peaches, apples and other fruits. …
… For home cooks, quick or refrigerator pickles are an easy way to give his creations a try, (two recipes included). Late summer and early autumn is pickling time. Cucumbers, green tomatoes, and jalapenos are favorites among enterprising canners, …
Read: Pickled fruit adds flavorful touch to dishes; on the Boston Globe
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Tofu: Not Just for Veggies Anymore
In Americas Cuisines, Amuse Bouche, Archives, Asian Cuisine, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Non-Regional Cuisines, Nutrition, Vegetarian, Кулинарные Тенденциии и Гид on 2008/10/06 at 21:27
Do you tofu?
If there isn’t a block or shred of soybean curd in your refrigerator right now, chances are it crosses your plate only in restaurants, or not at all. Vegetarians, vegans and dietitians know that tofu is high in protein, iron and calcium, has little saturated fat and may help lower cholesterol. …
… More Americans should be enjoying the product, according to one writer, and cookbooks designed to help include Deborah Madison’s “This Can’t Be Tofu!” Plain tofu is mild, easy to cook with and relatively inexpensive, …
Read: Not Just for Vegetarians, Tofu Has Subtle Charms; By Bonnie S. Benwick; on the Washington Post
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Kosher Dishes Get Hip
In Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Jewish Et Kosher Cuisine, Non-Regional Cuisines, Special Reports, Кулинарные Тенденциии и Гид on 2008/09/28 at 16:55
Kosher cooking has taken a new approach with ingredients such as panko bread crumbs, pomegranate molasses and mango chutney. Even sushi has been tweaked for the kosher-observant.
This isn’t your bubbe’s matzo ball soup. …
… Because when your grandmother learned the ins and outs of kosher cooking, spiking it with wasabi, drizzling it with toasted sesame oil or eating it alongside sushi was about as likely as serving it with a side of bacon.
Today, a new generation of cooks is redefining what it means to be kosher.
Read the full article: New Generation of Cooks Offers Hip Ake on Kosher. The Canadian Press
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Jewish New Year, Light and Easy
In Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Holidays~Celebrations, Jewish Et Kosher Cuisine, Non-Regional Cuisines, Кулинарные Тенденциии и Гид on 2008/09/24 at 21:20
Jewish New Year, Light and Easy
Although the celebration of Rosh Hashanah is built on tradition, a Jewish cook might feel the need to vary the holiday’s menu, especially in a year when the topic of change is already on the table. A few flavor twists, a lighter feel and a more user-friendly approach all could embody the symbolic turning of the page that the Jewish New Year represents. MORE
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Vegetarian = Boring? Try Sattvik, Dakshin: New Delhi Dining
In Archives, Asian Cuisine, Ayurveda, Culinary News, Food Guide, Food Styling, Food for Thought, Healthy Kitchen, India, Non-Regional Cuisines, Nutrition, Photography, Vegetarian, Кулинарные Тенденциии и Гид on 2008/09/24 at 20:18
Vegetarian = Boring?
Try Sattvik, Dakshin: New Delhi Dining
Review by Sam Nagarajan
Forget boring salads, fake sushi rolls and tofu masquerading as meat. In India, vegetarian food holds its own against the best cuisines – think crumb-fried croquettes of banana flowers, potato and coconut in a yogurt and mustard sauce.
Vegetarianism in India has its origins in “ahimsa,” a Sanskrit word for non-violence rooted in the Hindu/Buddhist tenet of compassion, MORE
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Make Magic with Mangoes in Salsa and on the Grill with Toasted Coconut
In Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Non-Regional Cuisines, Nutrition, Sweet News, Vegetarian, Кулинарные Тенденциии и Гид on 2008/08/26 at 12:53If you only know the mango as a smoothie ingredient, you’re missing out. Luscious, sweet, fragrant and full of juice, the mango is a nutritional powerhouse. The fruit is low in calories and high in essential vitamins and antioxidants, and is a good source of dietary fibre. When purchasing mangoes, choose fruits that are relatively free of bruises …
NOTES: ‘Food and Nutrition’
A fruit, originally of Indo-Burmese origin and now grown widely throughout the tropics, Mangifera indica. The fruit is ovoid, 3-5 in (75-120 cm) in diameter, with orange-coloured sweet aromatic flesh surrounding a large central stone. A 150-g portion (one quarter slice) is a rich source of vitamins C and A (as carotene); a source of copper; supplies 75 kcal (320 kJ).
A Fruit with 6X Vitamin C of Oranges & 2X Calcium of Milk
In Amuse Bouche, Archives, Culinary News, Food Guide, Healthy Kitchen, Non-Regional Cuisines, Nutrition, Sweet News, Travel Et Places, Vegetarian, Кулинарные Тенденциии и Гид on 2008/07/16 at 21:55
It is one of the strangest fruits under the sun and has been revered in Africa for thousands of years. The fruit, which from the outside looks like a coconut, contains six times more vitamin C than oranges and twice as much calcium as milk.
Middle East enjoys varieties of hummus
In Amuse Bouche, Archives, Cooking Tips, Culinary News, European Cuisine, Food Guide, Jewish Et Kosher Cuisine, Non-Regional Cuisines, Travel Et Places, Кулинарные Тенденциии и Гид on 2008/07/07 at 11:14
Middle East enjoys varieties of hummus
Chickpeas are spicy, chunky, mild and garlicky
Bonnie Stern
Hummus is the Arab word for chickpeas. They are called garbanzo beans in Spain and ceci beans in Italy and just about all Mediterranean countries have their versions of hummus: chunky or smooth, spicy or mild, garlicky or lemony, to name just a few. But chickpeas can be used in casseroles, soups, salad, couscous, stews, rice dishes and much more. More
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Sweet Heat: For Jamaicans, It’s About Jerk
In Americas Cuisines, Amuse Bouche, Archives, Caribbean, Cooking Tips, Culinary News, Food Guide, Non-Regional Cuisines, Кулинарные Тенденциии и Гид on 2008/07/07 at 10:41
Sweet Heat: For Jamaicans, It’s About Jerk
By JULIA MOSKIN
Jerk is one of the great barbecue traditions of the world, up there with Texas brisket and Chinese char siu. Its components are a thick brown paste flecked with chilies, meat (usually pork or chicken, occasionally goat or fish) and smoke, from a tightly covered charcoal grill, that slowly soaks into the food. More
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A Roundup of the Best Web Sites for Vegetarian Recipes
In Archives, Food Guide, Non-Regional Cuisines, Vegetarian on 2008/06/25 at 20:42I’ve been scouring the Internet for hot-weather recipe inspiration. And I am amazed at how many ethnic and unusual food resources lie in wait for a click of the mouse. The more-established sites are polished and dependable with regards to recipes and methods.
Kugels with a Conscience
In Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Food for Thought, Jewish Et Kosher Cuisine, Non-Regional Cuisines on 2008/06/23 at 22:29
Kugels with a conscience
By FAYE LEVY
Pairing pasta with vegetables has long been popular in the Jewish kitchen. Noodles with cabbage is a Hungarian specialty. In the homes of Italian Jews, artichokes sauteed in olive oil embellish thin tagliolini, wrote Edda Servi Machlin in Classic Italian Jewish Cooking. With a little creativity, it’s easy to turn such dishes into kugels. More
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Kugels with a Conscience
In Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Food for Thought, Jewish Et Kosher Cuisine, Non-Regional Cuisines on 2008/06/23 at 22:29Kugels with a conscience
By FAYE LEVY
Pairing pasta with vegetables has long been popular in the Jewish kitchen. Noodles with cabbage is a Hungarian specialty. In the homes of Italian Jews, artichokes sauteed in olive oil embellish thin tagliolini, wrote Edda Servi Machlin in Classic Italian Jewish Cooking. With a little creativity, it’s easy to turn such dishes into kugels. More
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Vegan babies
In Archives, Cooking Tips, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Non-Regional Cuisines, Nutrition, Vegetarian on 2008/06/16 at 17:20Vegan babies
Q&A: the Times nutritionist answers your questions
Amanda Ursell
The Vegan Society has published a very good book entitled Feeding Your Vegan Child (£9.99), written by the dietitian Sandra Hood. In it, she reveals how parents, infants and children can thrive on a diet that avoids completely all animal products, including meat, poultry, fish, eggs, dairy foods, honey and by-products of animals such as gelatin. Full Story
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Save money by freezing summer’s best fruits and vegetables
In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Non-Regional Cuisines, Nutrition, Sweet News, Vegetarian on 2008/06/15 at 09:44Save money by freezing summer’s best fruits and vegetables
State fair winners offer tips on this easy alternative to canning
By KIM PIERCE
With the cost of food and gasoline squeezing most budgets, preserving peak-of-season fruits and vegetables is looking smart. And freezing is easier than canning. Full Story
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Ciabatta with Grilled Vegs
In Amuse Bouche, Archives, European Cuisine, Food Styling, Italy, Non-Regional Cuisines, Photography, Vegetarian, Кулинарные Тенденциии и Гид on 2008/06/05 at 11:01
Ciabatta con Verdure Grigliate
~ Fresh baked bread;
~ Seasonal grilled vegs;
~ Cherry tomatoes from Pachino, Sicily;
~ Arugola salad;
~ Organic olive oil, [my family production];
~ Balsamic vinegar from Modena, Emilia-Romagna;
~ Salt & pepper;
~ Peperoncino.
Made and Styled by OCK
© Photo by Lucia Zeccara
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Veggie Pride Parade
In Archives, Food for Thought, Healthy Kitchen, Non-Regional Cuisines, Nutrition, Special Reports, Vegetarian on 2008/05/20 at 10:48Veggie Pride Parade Humanely Devours Manhattan
The Gothamist
New York’s Veggie Pride Parade wound through downtown Manhattan yesterday, stretching from its defiant start in the Meat Packing District to its triumphant conclusion at the Washington Square Park. The event, intended to raise awareness about the benefits of a vegetarian and More …
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It Pays to Eat Green
In Americas Cuisines, Archives, Non-Regional Cuisines, Vegetarian on 2008/04/20 at 23:39It pays to eat green
BY RACHEL WHARTON
New York Daily News
As a weekly greenmarket shopper, I figured it’d be easy, but it turns out that 100% green takes more money or more time, neither of which I am sure I could actually give.
But I have to admit that, on Monday, I did feel superior. continue>>
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Cooking Up a Stew of Molecules
In Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Molecular Cuisine, Non-Regional Cuisines, Special Reports on 2008/04/17 at 19:42Cooking up a stew of molecules
By Michal Palti
Haaretz.com
When Daniel Pekkar talks about the “unpleasant parts of the tomato,” or “very green watermelon rind,” one might think for a moment that this is a discussion with a greengrocer on a routine walk through the wholesale market on his way to his store. Nothing in this chef’s look or style divulges that he is actually 2007’s Spanish champion of molecular cooking, or the fact that chef Ferran Adria of the El Bulli restaurant, which wins the top spot in world restaurant rankings every year, invited Pekkar, 29, to join his venture.
A meeting with Pekkar during his recent visit to Israel reveals a young man who bites into a thick feta cheese and lettuce sandwich with an appetite reserved for Israelis who live abroad; who does not understand how, all of a sudden, people stopped smoking in cafes; who speaks in a steady stream; and who seems unaffected by the fastidious sophistication of molecular biology laboratories. continue>>
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The Lighter Side of Passover
In Americas Cuisines, Archives, Cooking Tips, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Holidays~Celebrations, Jewish Et Kosher Cuisine, Non-Regional Cuisines on 2008/04/16 at 17:46FOOD / DINING
The lighter side of Passover
By ROSEMARY BLACK
New York Daily News
Julie Negrin, culinary director of the JCC in Manhattan, wasn’t surprised when a recent “light and healthy” Passover class sold out.
“After two heavy meat meals at the start of Passover, I think that people want to cook a little lighter,” Negrin says. “I give them ideas for dishes that are a little inventive, a little creative.”
And a little untraditional, too. In her holiday cooking, Negrin makes liberal use of ingredients like quinoa, pumpkin seeds and turmeric. Kosher for Passover yogurt also turns up in many of this chef’s dishes. continue>>
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Celebrate New Season
In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Food for Thought, Healthy Kitchen, Non-Regional Cuisines, Nutrition, Vegetarian on 2008/04/14 at 20:50Spring Entertaining: Keeping It Simple
by Georgeanne Brennan
San Francisco Chronicle
Giving a dinner party to celebrate the new season is one of my favorite things to do. In spring, letting the young, tender produce take center stage makes for easy entertaining menus.
Spring is the season of early growth, when soil moisture combined with the increasing day length and rising temperatures encourages perennials such as rhubarb, artichokes and asparagus to send forth tender stalks and buds. Favas and peas are flowering and setting their first tender pods. The young carrots are sweet, the radishes crunchy and crisp. Green garlic is available for only a few weeks, before the bulbs fill more>>
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Good Ol’ Nutmeg
In Americas Cuisines, Archives, Caribbean, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Non-Regional Cuisines on 2008/04/14 at 08:42JAMAICA
Good ol’ nutmeg
by Francesca Carpenter
Jamaica Gleaner
Nutmeg (myristica fragrans) is firmly rooted in Jamaican cuisine and unique among the spice plants. Nutmeg is used as two spices; the seed is dried and used in powdered form while the outer fleshy network is also dried and ground, producing the spice known as mace.
Nutmeg is one of the oldest spices and, along with pepper and cloves, has been cultivated for over 1,000 years. The nutmeg tree can grow up to 70 feet.
Medicinal uses
The health benefits of nutmeg oil includes its ability to treat stress, pain, more>>
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Salad Time!
In Americas Cuisines, Amuse Bouche, Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Non-Regional Cuisines, Vegetarian on 2008/04/13 at 20:38Salad from the ground up
By Valerie Usowski
The Citizen, Auburn, (NY)
Warm weather is approaching and what better time to get reacquainted with our gardens and produce sections. After a winter of carb laden comfort foods, we can transition into lighter, healthier fare.
Salads have become more popular and have moved from the side dish category to the main entree. Salads can be separated into two groups; mixed or composed.
A mixed salad is just as you would expect, mixed greens and vegetables tossed with a dressing like a Caesar. A composed salad is a tad bit more complex. The composed salad usually has a selection of cooked meats, boiled eggs, cooked potatoes or cheeses and is arranged in a very appetizing manner; think a Cobb salad.
To make a great salad, either mixed or composed, we need to understand the building blocks that really make it great. The main component of any salad are the greens. Base lettuces such as the mild crispy iceberg, slightly bitter elongated romaine or the soft buttery butterhead (Boston and Bibb) lend to the direction of flavor/texture of the intended result. Greens should be crisp and tightly layered with a good green color. more>>
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Passover – Variations of Holiday Recipes
In Archives, Cooking Tips, Culinary News, Food Guide, Food for Thought, Holidays~Celebrations, Jewish Et Kosher Cuisine, Non-Regional Cuisines on 2008/04/13 at 18:59PASSOVER: It’s fun to try new variations of holiday recipes
By Sally Kalson
Pittsburgh Post-Gazette
Jewish holidays are inextricably linked with food, probably because most of them celebrate survival, and there’s nothing more life-affirming than eating.
This is especially true for Passover. Not only does the holiday begin with the multicourse ritual meal, or seder, commemorating the ancient Israelites’ escape from slavery in Egypt, it goes on for eight days of a special diet designed to fill the stomach while avoiding bread, pasta and other leavened foods.
Traditional recipes can be comforting, but it’s also fun to try new variations and incorporate dishes from other streams of Jewish culture. A lot of cooks must be thinking this way, because this year has brought a bumper crop of Jewish cookbooks designed to expand the repertoire. Passover begins at sundown April 19. more>>
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Baby Greens Add Versatility to Salad Plates
In Archives, Cooking Tips, Culinary News, Food Guide, Healthy Kitchen, Non-Regional Cuisines, Nutrition, Vegetarian on 2008/04/06 at 14:36Taste
Baby greens add versatility to salad plates
By Brad Schleicher
BaltimoreSun.com
If you’re looking to liven up your greens, spring is a great time to have a baby.
While other vegetables are still seedlings, farmers are harvesting baby spinach, baby arugula and even smaller microgreens. The sprouts are tender and in some cases tiny, but their flavor can be deliciously different.
“The whole idea of harvesting early is to increase the flavor,” says Bryan Kerney of Truck Patch Farms in New Windsor. “Picking before a vegetable is fully grown naturally concentrates the flavor that would be dispersed throughout a fully grown vegetable. more>>
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PLEASE RED ABOUT “BABY GREENS TYPES & TIPS to BUY IT”
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Passover Soup has Italian Roots
In Archives, Cooking Tips, Culinary News, Food Guide, Holidays~Celebrations, Jewish Et Kosher Cuisine, Non-Regional Cuisines on 2008/04/03 at 21:20Passover soup has Italian roots
By Gail Ciampa
The Providence Journal
During Passover the Sephardic Jews of Italy offer this very simple rendition of matzo ball soup, said chef Walter Potenza. Cheese is not offered.
At Walter’s Ristorante d’Italia, 286 Atwells Ave., Providence, they will offer an Italian-Jewish Passover dinner on the evenings of April 22 and 23. The evening begins with a Seder plate for each table and the menu offers a choice of appetizers, entrees and desserts. Appetizers include the Passover soup. [More...]
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Kosher Foods Are a Booming Business
In Archives, Culinary News, Food Guide, Food for Thought, Jewish Et Kosher Cuisine, Non-Regional Cuisines on 2008/04/01 at 19:32Kosher Foods Are a Booming Business
By JULIE WIENER
For The Associated Press
WRAL-TV
Keeping kosher is a lot easier than it used to be.
It’s not that the Jewish dietary laws have changed. Pork and shellfish remain verboten, while meat and dairy – and the utensils that touch them – still must be kept strictly segregated.
Rather, thanks to recent dramatic growth of the kosher foods industry, consumers who follow these religious strictures now can dine on an array of products observant Jews just a generation ago would have marveled at.
Some 102,000 items to be exact. [More...]
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Learning to Love a Beet
In Archives, Culinary News, Food for Thought, Healthy Kitchen, Non-Regional Cuisines, Vegetarian on 2008/03/30 at 14:57The Accidental Vegetarian: Learning to love a beet
by Amanda Berne, Special to The Chronicle
Beets are the devil’s root. That’s what I always say. Or, that’s what I used to say.
I’ve never been a huge fan of beets and was dismayed by this fact for years. The beautiful jewel-toned roots taunted me, as did most of my beet-loving friends and family.
My aversion was strong, but when I read Jeffrey Steingarten’s “The Man Who Ate Everything,” and came across his story about getting over dislikes, I decided to investigate.
His theory – and I paraphrase – is that if you don’t like a food, you should try it seven different ways, and then if you still don’t like it, [More...]
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~ Vegan diet may ease ARTHRITIS
In Archives, Culinary News, Food for Thought, Healthy Kitchen, Non-Regional Cuisines, Nutrition, Vegetarian on 2008/03/20 at 17:25Vegan diet may ease arthritis, study finds
· Reduced swelling hints at unexpected immunity link
· Research raises hope for rheumatoid patients
* James Randerson, science correspondent
* Guardian.co.uk-Medical Research; [3/18]
Rheumatoid arthritis patients may be able to improve their symptoms by switching to a vegan and gluten-free diet, a study in Sweden has found.
The researchers’ findings were based on a small study group of only 30 patients with the disease and they are not yet sure why the diet change appeared to work. However the research team, which demonstrated changes to the immune system that may underlie the beneficial effect, believe it has identified an area that would repay further study. “I think it is a quite unexpected and interesting finding,” said Prof Johan Frostegård at the Karolinska Institutet rheumatology unit in Stockholm, who led the study. “The effects on the immune system are quite new.” [... More]
The National Rheumatoid Arthritis Society, a charity that supports people with the disease, welcomed the study.
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Vegetable Dishes for Holidays
In Archives, Cooking Tips, Culinary News, Food for Thought, Healthy Kitchen, Holidays~Celebrations, Non-Regional Cuisines, Nutrition, Vegetarian on 2008/03/20 at 15:00The All-Inclusive Holiday Meal
An Easter Spread With Worthy Options
By David Hagedorn
Special to The Washington Post; [3/19]
Vegetable dishes at holiday dinners get so little attention, they might as well be seated at the children’s table.
I say this year we let them upstage the big boys. Leave the lamb, ham and turkey in the wings, and put the veggies front and center — especially ones that can be made well in advance.
The main attraction, Mushroom Lasagna Bolognese, [... More]
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Vegetarian Purim
In Archives, Cooking Tips, Culinary News, Food for Thought, Holidays~Celebrations, Jewish Et Kosher Cuisine, Non-Regional Cuisines, Vegetarian on 2008/03/18 at 18:27A Vegetarian Purim
From Jolinda Hackett
About.com’s Guide to Vegetarian Food.
Admittedly not being Jewish myself, I know very little about Jewish traditions and meals. Thankfully, About.com’s Guide to Kosher Food, Giora, is a wealth of information about Jewish traditions, food, and the upcoming Jewish festival of Purim.
According to Giora, many people celebrate by having a vegetarian Purim feast to honor Esther, the heroine of Purim. Tradition also dictates eating poppy seeds and Ethiopian food, such as lentils. So, with a little help from Giora, here’s a few recipes to try this year for your vegetarian Purim: [... More]
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Easter, Vegetarian and Vegan Recipes
In Archives, Cooking Tips, Culinary News, Food for Thought, Healthy Kitchen, Holidays~Celebrations, Non-Regional Cuisines, Nutrition, Vegetarian on 2008/03/18 at 18:12Vegetarian and Vegan Easter Recipes
From Jolinda Hackett
About.com’s Guide to Vegetarian Food.
For vegetarians and vegans, Easter is all about fresh spring vegetables.
Here are some traditional (and some not so traditional!) vegetarian and vegan recipes for your Easter dinner or brunch. [... More]
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OCK NOTES!
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Browse through an extensive list of FOOD MEDITATIONS FREE Food & Beverage magazines, publications and newsletters. Find the titles that best match your skills and interests.
Insalata Mista con …
In Archives, Culinary News, European Cuisine, Food Styling, Food for Thought, Italy, Non-Regional Cuisines, Photography, Vegetarian, Кулинарные Тенденциии и Гид on 2008/02/06 at 15:02Insalata Mista
Tasty Mixed Green Salad with Green Pistachios, Organic Orange zest, Carrots, Parmigiano, Olive Oil and Modena Balsamic Vinegar. Sooo simple and sooo good!
Insalata Mista Deliziosa con Pistacchi Verdi, Buccia d’Arancia Biologica, Carote, Parmigiano a scaglie, Olio d’Oliva e Aceto Balsamico di Modena. Cosi semplice e cosi buona!
You do not really understand something unless you can explain it to your grandmother.
Non hai veramente capito qualcosa fino a quando non sei in grado di spiegarlo a tua nonna..
Albert Einstein
Aphorism - Aforismi
… on Tomatoes [2]
In Amuse Bouche, Archives, Culinary News, European Cuisine, Food Styling, Food for Thought, Italy, Non-Regional Cuisines, Photography, Vegetarian, Кулинарные Тенденциии и Гид on 2008/01/24 at 17:47
Tomatoes are a very interesting ingredient to follow, one because as Italian I love tomatoes in almost all sauces, [!], also because is a veg very rich in lycopene a very useful antioxidant for a healthy life.
“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour Cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.”
Alice May Brock
