After years of research, an animal scientist looking for ways to keep inflammation down in cattle came up with a novel approach: feed them flax. The flax in their food helps keep animals healthy and has an added benefit for those who later eat their meat: omega-3 enriched beef.
Triage theory, phytonutrients, circadian clocks… such is the stuff of cooking for longevity — at least according to a recent episode of KQED’s Forum with Michael Krasny. The show featured Rebecca Katz, author of the new cookbook, “The Longevity Kitchen” and doctors from the Buck Institute for Research on Aging.
What does it take to stay in business for 100 years selling herring? Stephanie Rosenbaum talks to Mark Russ Federman of New York City’s legendary Russ & Daughters about his new memoir and the secret to his family’s success.
Eggplant is tossed in a flavor-packed marinade, roasted until golden and creamy, and then dressed in lemon, soy sauce, almonds, feta, mint, and scallions. You’ll be coming back to this again and again — as a side, on its own, in a wrap, served with eggs…it’s a good every which way!
The bubbly voice behind the blog Sodium Girl has a new cookbook. Sarah Henry talks with Jessica Goldman Foung about finding flavor outside the salt shaker.
Like many other intrinsically boring foods — say, tofu or grits — lentils shine because they get out of the way. They provide a vehicle and a backdrop for other flavors — whether it’s good olive oil and gently gilded onions, or ground spices and lemony pesto.
It isn’t just the fairy tale stuff of Goldilocks, or the pauper gruel of Oliver Twist. Really, porridge can be a beautiful (sweet or savory) thing, especially during the cold slog of winter.
Mary Ladd interviews Gitane restaurant chefs Bridget Batson and Patrick Kelly, who are married and share a Valentine’s tradition of making and eating uni pasta. The two talk about what it is like to live and work together.
Valentine’s Day can be kitschy overkill. Still, there are some things that just never go out of style. Like chocolate. Sure, a box of chocolates is great, but you’re looking to impress, right? Step it up with Homemade Nutella Soufflés and bask in the adoration.
Valentine’s Day is next week and while a box of chocolates and flowers might earn you some points, you’ll definitely score by making something homemade. And you don’t even have to create something overly complicated. It’s the thought that counts… So, here is a heartfelt and handmade recipe for Gooey Baked S’mores.
There is nothing sadder than giving or receiving a box of boring chocolates on Valentine’s Day. Instead, combine two things that will impress your significant other more than anything else: chocolate and a home-cooked meal — like beef short ribs braised in chocolate and wine.
Instead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It’s perfect for winter. It’s also perfect for the Big Game as there isn’t a food or snack it won’t go with.