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27 Oct 2009 IN FOOD & HEALTH | COMMENTS
Alrightie, I’m really pushing it on the letter I. There are very few foods that start with this letter. Even my copy of the encyclopedic foodie bible "LAROUSSE GASTRONOMIQUE" is of little help. The giant tome does make mention of IGUANA and two types of wild goat: Ibex and Izard. While I am a...+ READ MORE
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13 Oct 2009 IN FOOD & HEALTH | COMMENTS
Home curing your own bacon is easy. You can leave out the unhealthy nitrates and you can get just the flavor you want. If you are homesteading here is an old fashioned skill you won't want to miss.+ READ MORE
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20 Aug 2009 IN FOOD & HEALTH | COMMENTS
Making vinegar is much easier than you would think - and the results can be exceptional. A little wine, a little time, and a starter culture is about all you need. + READ MORE
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14 Aug 2009 IN FOOD & HEALTH | COMMENTS
There's a picture that has been branded on my brain: A farm worker spraying fields with pesticides; he's wearing a contamination suit and a gas mask.It's just my humble opinion, but I've noticed a difference in the taste of strawberries, peaches, grapes and leafy greens, so if you're still...+ READ MORE
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3 Jun 2009 IN EMERIL GREEN | COMMENTS
No meal is complete without side dishes, but it's easy to get in a rut and serve the same things over and over again. My friend Cecilia is a busy mother of six who barely has the time to get dinner on the table, let alone prepare jazzy sides.+ READ MORE
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19 May 2009 IN EMERIL GREEN | COMMENTS
People who suffer from heartburn tend to stay away from acidic foods and also from tomato products. But it's tough to give them up completely. Today, we're going to meet my friend Marat who absolutely love tomato sauces, ketchup and pasta, though he's nervous about the way it may kick up his...+ READ MORE
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5 Apr 2009 IN TRAVEL & OUTDOORS | COMMENTS
In his post yesterday, Brian Merchant talks about the importance of visiting an organic farm for organic food education.What's green about driving out to an organic farm only to find that it's pouring rain, creating mud every which way, and you've only got on flip flops and a sundress and your guide...+ READ MORE
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29 Mar 2009 IN EMERIL GREEN | COMMENTS
You usually have to go to a restaurant for a perfectly roasted duck, a moist juicy breast, fall-off-the-bone tender thighs and crispy skin. Tonight, we'll show you everything about making a great duck... without the Bill! Michael admits his duck walks a fine line between too fatty and too dry. He'll...+ READ MORE
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22 Mar 2009 IN EMERIL GREEN | COMMENTS
How to get dinner on the table with everything hot, delicious and perfectly cooked isn't a mystery in most restaurants. All it takes is a game plan and good timing.+ READ MORE
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3 Feb 2009 IN FOOD & HEALTH | COMMENTS
My grandmother lived to be 102 and I always thought one reason was her healthy appetite. She always ate proper meals. She was never one of those elderly ladies to who starts to subsist on tea and toast until they fade away. + READ MORE
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4 Nov 2008 IN FOOD & HEALTH | COMMENTS
In a large bowl, combine all ingredients except rolls and lettuce. Stir to combine and spoon into buns. Top each sandwich with a lettuce leaf and serve immediately.+ READ MORE
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4 Nov 2008 IN FOOD & HEALTH | COMMENTS
Set a 1-gallon stock pot filled with 3 quarts of water and bring to a boil over high heat. When the water boils, place the corn in the pot and boil until the corn kernels are tender, 12 to 15 minutes. Remove the corn from the water and set aside to cool completely before cutting the kernels from the...+ READ MORE
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4 Nov 2008 IN FOOD & HEALTH | COMMENTS
Remove the claws from the body of the lobster, and twist the tail off as well. Tap the claws with a knife in order to break them open. Chop the tail into 1-inch sections. Set aside. Alternatively, if you would prefer to use just the meat in the risotto, separate the knuckles from the claws and drape...+ READ MORE
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9 Oct 2008 IN FOOD & HEALTH | COMMENTS
In a mixing bowl, combine the ricotta, provolone, mozzarella, Romano, egg, milk, basil, garlic, and olive oil. Mix well. Season with salt and pepper. To assemble: Spread 2 1/2 cups of the meat sauce on the bottom of a deep 13 by 9-inch pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the...+ READ MORE
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