Originally published on Wed October 10, 2012 9:10 am
Ripe sweet peppers are seasonal ambassadors, offering color, flavor, goodwill and diplomacy during the transition from summer to autumn cooking. Sweet peppers surge into ripeness in late summer and flourish into fall. Supplies wind down about the time trees let go of their leaves.
Now is the time to pick up a peck of them for what a single sad specimen will cost come January. When in season and plentiful, peppers are a bargain.
Originally published on Fri September 28, 2012 4:52 pm
The Food and Drug Administration isn't sure, but Rita Desollar of Pekin, Ill., feels she knows what killed Heidi, her 7-year-old German shepherd. She feels it was the chicken jerky strips she bought at her local Walgreen's.
Desollar says on the Wednesday before Memorial Day, she gave two pieces of Waggin' Train jerky to Heidi as a treat. A few days later, Heidi was throwing up and "in a lot of distress," she says. By the time the holiday rolled around on Monday, Desollar says, Heidi was convulsing in her bed. She died that day, before Desollar could even take her to the vet.
Originally published on Wed September 26, 2012 7:42 am
It all started several months ago, when I was fishing around for something not-too-unhealthy for lunch. Spring was over — the once-tender lettuces now milky-hearted and stiff-leaved — and I was bored with salad. I love sandwiches, but every time I gorged on bread I stepped a little heavier onto the scale. "If you're going to eat constantly," I said to myself, knowing that I would, "you simply can't afford to pack on that many carbs at a time."
Originally published on Fri September 21, 2012 9:46 am
Why would a billionaire energy trader-turned-philanthropist throw his foundation's dough behind a new think tank that wants to challenge scientific assumptions about obesity?
John Arnold, 38, whose move from Enron to a spectacularly successful hedge fund got him on the list of wealthiest Americans, isn't crazy about talking to the press. But certainly his decision with his wife Laura to back a newly launched operation called the Nutrition Science Initiative, or NuSI, is an intriguing one.
Originally published on Thu September 20, 2012 10:28 am
Apples are the onions of the fruit world: abundant, versatile and a friend to almost any flavor. Apples and onions even go well together.
As we enter the thick of fall, apples will tumble from their bins, a harmony of flavors, textures and hues — reds, yellows, browns and greens — that capture the very essence of the season. But when was the last time you thought of using an apple for anything besides pie, applesauce or cider? Maybe you tossed one into a salad. Maybe.
Originally published on Wed September 19, 2012 4:34 pm
So you're minding your own business when all of a sudden, a nuclear bomb goes off, there's a shock wave, fires all around, general destruction and you, having somehow survived, need a drink. What can you do? There is no running water, not where you are. But there is a convenience store. It's been crushed by the shock wave, but there are still bottles of beer, Coke and diet soda intact on the floor.
So you wonder: Can I grab one of those beers and gulp it down? Or is it too radioactive? And what about taste? If I drink it, will it taste OK?
Congress is set to make a brief appearance in Washington this week, then recess until after Election Day. That means a farm bill is likely to be left undone, just one of the many items on lawmakers' "to-do" lists that won't happen anytime soon.
For many people, the phrase "Scandinavian food" probably doesn't bring much to mind beyond the Ikea food court. For those who do have a connection with these Northern European countries, the mental image is probably smothered in gravy with a side of potatoes. But if you're coming to Copenhagen's noma restaurant expecting the same old meatballs and pickled fish, think again.
Thinking of going to a nice restaurant? Before you decide, you probably go online and read reviews of the place from other customers (or you listen to these actors read them to you). Online reviews of restaurants, travel deals, apps and just about anything you want to buy have become a powerful driver of consumer behavior. Unsurprisingly, they have also created a powerful incentive to cheat.
If you're dieting, you know you've got to count calories, carbs and fats. But if you really want to take off the weight and keep it off, you might want to pay more attention to the glycemic index, which is essentially a measure of how quickly foods are digested.
Originally published on Fri September 7, 2012 12:29 am
German beer drinkers are eagerly awaiting Sept. 22, when the first Oktoberfest beer barrel will be tapped in Munich and two weeks of revelry begin. But when that happens, they might want to drink up — because the city's brewers are worried they won't be able to supply enough beer for the massive party and its huge beer tents.
Originally published on Wed September 5, 2012 7:26 am
I was once known among my friends as the queen of desserts. OK, maybe that's an exaggeration, but I was at least the bringer of desserts. My circle of friends hosted frequent dinner parties, but my tiny apartment made entertaining any more than a couple of guests impossible. To make up for that, I always offered to bring a contribution. While I preferred appetizers, the day came when a friend asked for a dessert. With some trepidation, I complied. I have no idea what that first dessert was, but it was a hit. My fate was sealed.
Yes, organics is a $29 billion industry and still growing. Something is pulling us toward those organic veggies that are grown without synthetic pesticides or fertilizers.
But if you're thinking that organic produce will help you stay healthier, a new finding may come as a surprise. A new study published in the Annals of Internal Medicine finds scant evidence of health benefits from organic foods.
Originally published on Wed August 29, 2012 11:56 am
"Ugh," my sister exclaimed one evening as we were making dinner. It was supposed to be an easy poached chicken with a ginger-scallion sauce, eaten with cold cucumber wedges, and we had just discovered that what we had bought at the store was not cucumber, but zucchini. It was an easy mistake to make — they were the precise same shade of green. But where the zucchini's skin was mostly smooth, the cucumber's was lumpy. We were not happy.