One of the many things I love about travel is discovering new ingredients and ways to prepare them. Enjoyed salt cod before (mostly in the form of brandade or croquettes, yum and yum), though had never experienced so many preparations of salt cod (bacalhau) until a recent visit to Portugal. I’ve read that Portugal has 365 … Continue Reading
While I’m an equal opportunity eater — love meat, fish, and vegetables, and would even try insects (cricket tacos, perhaps) if given the opportunity — I enjoy making vegetables the star of a dish. You don’t always need to add bacon to make things taste good (of course, bacon is yummy and does have its … Continue Reading
There was a recent New York Times article entitled Breeding the Nutrition Out of Our Food. In the words of the Greek physician Hippocrates, who proclaimed them nearly 2,500 years ago (clearly ahead of his time), “Let food be thy medicine and medicine be thy food.” Sadly, studies published over the past 15 years indicate … Continue Reading
Did you know that there are 5,000 types of cultivated potatoes worldwide and approximately 200 types of wild species and subspecies? Me either. These days, you’re lucky to find anything beyond the usual suspects (Yukon Gold, russet, red-skinned, Idaho bakers, etc.) at most grocery stores, which, instead, choose to stock their shelves with, for example, … Continue Reading
