If you are a regular reader of our blog (and we hope you are) you know that we write not only about the fruits and vegetables in season right now, but also about healthy-living-through-food-related topics such as the benefits of water, and when to choose organic. Recently, I’ve been attending classes with one of my favorite chef-authors, Meredith McCarty, and learning a lot about the role bacteria plays in keeping us healthy. So I was excited to read about the results of a study that is mapping the genetic material of bacteria in healthy people, and changing the research landscape in this field. It inspired me to dedicate today’s post to the brilliant little microbes that keep us on track: healthy bacteria. Come and cook with us! Continue reading “What is a Microbiome and Why Should I Care?”
Razzle, Dazzle … Raspberries are Back in Town!
If you are lucky enough to have a garden full of raspberries right now you likely don’t need any advice about what to do with these fragile, yet delicious dark red fruits. In fact, you’re probably popping a few in your mouth right now, and wouldn’t I like to be your friend? If you are like me, however, and have to love raspberries from afar (or a very hefty price at the store) most of the year, this is your season. Raspberries are making their seasonal debut right now, prices for these fruits are reasonable, and the product is terrific. And, almost nothing compares to raspberries when it comes to welcoming the summer that is nearly here. Come and cook with us! Continue reading “Razzle, Dazzle … Raspberries are Back in Town!”
Sweet 16, it’s the Magic Number
As two former New Yorkers who are also strong advocates of cutting sugar consumption across the board, Jessica and I could not remain silent on Mayor Bloomberg’s proposed ban on serving sugary drinks bigger than 16oz. We see both sides of the argument, and applaud the Mayor for bringing to the forefront the idea that as a nation we consume too much, and in particular too many sweet foods and drinks. While it seems over-the-top to have your drinking rights regulated in – by some measures – the greatest city in the free world, it is a proven fact that the larger the portion size the more we consume. And, as the size of sugary drinks has risen from a standard of 6.5 ounces in 1960 to 20 ounces today, Mayor Bloomberg may just have a point. Because if it’s water or vegetables we are talking about, certainly more is better, but when the item in discussion is sugary soda the result is less than ideal and bordering on dangerous. So, in honor of the Mayor’s bravery and willingness to talk about this issue, we dedicate this week’s post to portion sizes, big and small. Come and cook with us! Continue reading “Sweet 16, it’s the Magic Number”
Bitter is Better
There are many beliefs and opinions on food that I share with Jessica, but there is one thing about which we disagree: bitter food. Jessica loves bitter food; I, on the other hand, struggle to stomach it. Growing up it was the one taste sensation that was very hard for me to … swallow. And even though today I understand that bitter food aids digestion by nature of its molecular structure, which is similar to the juices in our stomach, I remain skeptical. A recent article in the Wall Street Journal Review “For Healthy Eating, Bitter is Better” written by Barb Stuckey gave me enough of a nudge, however, to consider balancing my sweet nothings with a little bitterness every now and again. Come and cook with us! Continue reading “Bitter is Better”
All the Way from Italy
This is a special week for me as my husband Dan and I are headed off to Northern Italy for a belated honeymoon. Yay. We picked Northern Italy for two reasons: first, Dan, who is a winemaker, makes a wine in the style of that region. The label is called Massican and it’s delicious, so I was game for a honeymoon in the region. But the second reason has to do with my friend and blogging partner Kathrin. She introduced me to Northern Italy when she invited me to attend her wedding in her home town in Sudtirol. I am forever grateful to her for bringing this part of Italy into my life and heart, so for this week’s post I’ve asked her to share her two or three favorite recipes from the region. She’s cooked them all for me and I can attest first hand they are delicious. Come and cook with us (in Italy)!
Asparagus with Bozner Sauce
Spaghetti alla Carbonara
Hot Love Raspberry Dessert
Come and Cook with Us 