If there’s a more versatile staple than pasta, I don’t know what it might be. Its shapes – long and straight (fettucine, spaghetti) to short and curly (rotini) to rice-like (orzo) to beautiful bows (farfalle) – make it suitable for endless toppings and garnishes. Many stores also now carry pasta made from grains other than semolina wheat.
Preparing quick cheap meals isn’t as easy as some may think. Sure, you could just throw together a few odd carrots, some spinach, perhaps a few lettuce leaves and call it a meal, but that’s not really appetizing, and even a rabbit would most likely turn their nose up at something like that!
Most bottled salad dressings contain MSG, trans-fatty acids and/or contain lots of sugar, corn syrup or other refined sugars instead, none of which are good for your health. Read on for more information and for a couple easy, delicious homemade salad dressing recipes.
Along with some great recipes for dishes that star eggplant, Chef Scott Conant has tips for which ones to buy and how to choose them.
Award-winning Dallas chef Richard Chamberlain tried to prepare a three-course delight, for four, on our budget of only $40, on The Saturday Early Show.
Bon Appetit magazine’s Dede Wilson proves it’s good in lots more than just toothpaste, gum, tea and cookies! She offers several great end-of-summer recipes that use it.
Gourmet editor in chief Ruth Reichl talks to legendary French chefs and their famous American protegés at this year’s Citymeals-on-Wheels benefit in New York City.
Chris Cosentino, executive chef of Incanto and founder of Boccalone, loves to use cuts of offal in his cuisine. Here, Chris uses a razor, a blowtorch, and a carving knife to butcher a whole pig’s head, which he uses to make porchetta di testa (a salami made from the meat and skin from a pig’s head). Squeamish viewers beware: It gets graphic.
Since 1995, Hira Ratan Manek (HRM) lives purely on sunshine and water. HRM has an amazing health, energy and spirit.
Researchers from the US and India have observed and researched HRM 24 hours a day for 411 consecutive days. They all confirmed that this very special man – who is in his eighties – never eats and is in excellent health.
The researchers can’t explain how. HRM can. He reveals the secret of sungazing here.
Download the interview | 36 minutes
Today we catch up with health educator and raw food enthusiast, Ruthann Russo, PhD, MPH. Dr Russo has recently written a fantastic guide to the raw food lifestyle titled, The Raw Food Diet Myth.
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