May 2009

go nuts

Go Nuts!

I love talking nuts. Back when I thought low-fat was the way to go to maintain a comfortable weight, I rarely touched them. But I’ve learned a lot since then . . .

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An Apple a Day

Fruit and I have a complicated relationship and, as a result, I don’t tend to reach for it when my stomach rumbles. But last week, help literally arrived on my doorstep. Tonight . . . strawberry-rhubarb crostata.

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Take Your Time

When I have back-to-back trips, as I have the past few weeks, I start to feel like I’ve barely gotten one foot in the door before I have to pack up and head out again. It can leave me feeling hectic. Meals like this chicken and mushroom in lettuce cups helps me to slow down and recalibrate.

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Have a Social Hour

Spring is in the air and peas and favas are at the market. Now some will look at those piles of pods, shake their heads and think ‘too much work’, and I’m the first to agree that frozen peas can be a saving grace on a busy weeknight. But there’s another way, too, to view the labor-intensive process of prepping spring produce–as a treat in and of itself to be relished rather than rushed.

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Eat an Omnivore

Not all fish are created equal when it comes to being a good candidate for aquaculture (the fancy name for raising fish in a controlled environment). Here’s the skinny, along with a recipe for a sustainable pick–classic blackened catfish.

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It all started with a box of salt cod I bought on a whim on Friday. By 8:00 on Saturday night we had a festive crew nibbling on fried salt cod fritters with skordalia (kind of like super-garlicky mashed potatoes beaten with olive oil), vinaigrey beet salad, charred lamb chops and the pungent yogurt dip called tzatziki.

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Take a Trip

When my wanderlust wants to whisk me away but I don’t have the time (or budget) to climb on board I turn to my cookbooks for escape. Do I feel like going to India with a simple lentil dal or is it off to Thailand tonight? Here’s a flavorful Thai chicken larb to transport you.

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savor food

Savor One Thing at Each Meal this Week

Savor one thing at each meal this week. It could be the sharp, lemony aroma of cilantro in a salsa. It might be the way a tannic red wine grips you by the back of the throat. Whatever it is you choose to notice, I promise it will take zero extra time out of your day. Yet it will have a profound impact on how you feel walking away from that meal.

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Eat Half of What You Normally Do

This sounds radical, I know. But the truth is, most of us eat too much, albeit unwittingly. So for the next week, if you usually eat a bagel in the morning, bag half for the next day. If you eat a tuna sandwich for lunch, split it with a friend instead. And enjoy the full-sized flavor or these mini spiced lamb “sliders.”

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Try Something Totally New

Stand on one foot while tossing a salad, experiment with a new spice, try a new preparation of an old stand-by. Sometimes we get so–well, let’s call a spade a spade–bored with the same-old routine in the kitchen that we end up barreling mindlessly through a meal. Break out of the humdrum with this pomegranate-glazed cornish hen.

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