Recipe: Spicy Shrimp and Brown Rice Bibimbap

Bibimbap is a popular Korean dish meaning “mixed rice” or “mixed meal”.  It is traditionally served as a bowl of warm rice topped with sautéed and seasoned vegetables, beef, a fried egg, and gochujang (chile pepper paste).  In my quest to come up with something lighter and healthier, I created this shrimp and brown rice version.  Continue reading

The Sandwich In A Can: Part II

Last July I wrote about the Utah money manager, Travis L. Wright, that allegedly misappropriated millions of dollars from his clients in honor of a sandwich in a can.  Rather than putting the funds into high-yield real estate investments as he had promised, he put the money toward backing Mark One Foods precious cause: the Candwich.  You remember, the sandwich ingredients thrown into a can just to be reassembled?  Because obviously a sandwich isn’t portable enough as it is Continue reading

Cooking Tip Thursdays: The Perfect Grill Mark

Cooking Tip Thursdays is dedicated to making time in the kitchen quicker, easier, and just plain better….

Memorial Day Weekend marks the ritual of dusting off the barbecue and firing up the grill. And blessed as we are with this recent burst of beautiful weather, what better way to celebrate than to invite some friends over for an outdoor cookout (or an indoor grill-pan party if you live in this concrete jungle we call New York City)?  To bolster your grill-master game and impress guests, the crosshatch grill mark is a must.  Getting these marks is not a difficult a task, given the right tools, a little preparation, and a few tips on technique. Continue reading

Recipe: Farro Salad with Sugar Snap Peas and Asparagus

Farro, an ancient grain believed to have sustained the Roman legions, has in recent years become the darling of American health-conscious cooks and consumers alike. Used in soups, salads and desserts, this whole grain is a fun and interesting alternative to pasta and rice.  With a sweet and nutty flavor combined with hot & cold versatility, farro is an ideal source for warm weather side dishes and salads.  Here I’ve paired it with some of the spring season’s Continue reading

Michael Pollan And The Future Of Food: Part I

I had the pleasure of seeing acclaimed author Michael Pollan (Omnivore’s Dilemma, In Defense of Foodspeak last weekend at the Stone Barns Center for Food and AgricultureBlue Hill Stone Barns co-owner and chef, Dan Barber, moderated the talk, which focused on how our changing agricultural landscape shapes what we’ll be eating in the future.  Continue reading

Cooking Tip Thursdays: The Unwanted Eggshell

Cooking Tip Thursdays is dedicated to making time in the kitchen quicker, easier, and just plain better….

Ever crack an egg into a bowl just to spend the next 5 minutes fishing out that pesky little piece of shell that got in there?  No?  Lucky you.  For everyone else out there that’s had the luxury, here’s a quick and easy tip: remove bits of eggshell from raw egg using another piece of shell as a scoop.  The shell of the egg will adhere beautifully to it, like a perfect little magnet.  Saving you time, energy, and maybe even a little piece of mind.


Functional Food Benefits: Fact or Fiction

Functional Food – the food industry term for products that can potentially lower cholesterol, slim your waistline, improve immunity, or regulate your digestive system.  Otherwise known as a marketing strategy for food companies to promote food labels with health or wellness-maintaining properties.  There is nothing wrong with such claims, in fact they’re perfectly legal, however, they must be backed up by at least some credible science.   Continue reading

Cooking Tip Thursdays: The Roasted Red Pepper

Cooking Tip Thursdays is dedicated to making time in the kitchen quicker, easier, and just plain better….

Roasted red peppers are a great way to add an intense, smoky flavor to salads, sandwiches, stir-fries, dips, soups, and pasta without adding unnecessary or unwanted calories and fat.  With the easy tips posted below, you will have freshly roasted peppers in under 20 minutes.   Continue reading

Recipe: Vegetable Pad Thai

Pad Thai, one of Thailand’s national dishes, is a wonderful concoction of stir-fried rice noodles with eggs, fish sauce, tamarind, bean sprouts, tofu, shrimp or chicken, topped with crushed peanuts, cilantro and lime.  And there are few things I crave more than it.  Here I’ve created a recipe for Vegetable Pad Thai lovers, or for those who want a lighter noodle dish without the meat.  While it may seem intimidating to prepare on your own, it truly is a snap to make.  Continue reading

Minerals 101: The Cheat Sheet

A few weeks ago I discussed vitamins and their corresponding benefits.  As promised, here is a breakdown of the essential second half, minerals.

The Basics: Important for mental and physical well-being, minerals often co-exist with vitamins.  Yet unlike vitamins, minerals are an inorganic element, meaning plants or animals do not produce them.  Plants often contain minerals that are taken up from the soil they are grown in.  We then ingest those plants or the animals that have ingested those plants.  Minerals are also much more simple in structure than vitamins.  As a result, minerals are much less vulnerable to damage from heat, light, cooking, and processing.  Continue reading