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Zox Kitchen

Zox Kitchen: January 25, 2013

Written by Chef Alan Zox Wednesday, 06 February 2013 09:39

Mark Bittman Book Review: The Food Matters Cookbook V3

For some time it has occurred to me that a connection existed between healthy eating and environmental concerns like global warming that leads to warmer ocean temperatures and super storms like Hurricane Sandy.

But I couldn’t find a cookbook that tied these issues together in a non-strident fashion that didn’t make me feel guilty. Award-winning New York Times food writer/ Op Ed columnist Mark Bittman meets this need in The Food Matters Cookbook, the follow-up to his books How Food Matters and How to Cook Everything Vegetarian.
Initially, Bittman’s approach to food confused me. Sometimes I thought he was merely a clever fellow who had moved over to become an ardent proponent of plant food to the exclusion of all else when he published his encyclopedic tome on vegetarian eating and cooking. But when I read his articles in the Sunday New York Times Magazine, which often featured meat and fish dishes that made my mouth water, I just didn’t get it. Who is this guy? Are there two Mark Bittmans? In fact, he has given us permission to have both and a roadmap that explains how we can do it. In this book, Bittman explains how and why it’s good for us to try to eat healthier and why it’s also good for the planet. He includes over 500 healthy recipes to put some meat, so to speak, on his evenhanded approach.
 

Zox Kitchen: January 18, 2013

Written by Alan Zox Friday, 18 January 2013 00:00

Celebrate With Spicy Or Salty Appetizers

A good party should start with tempting taste teasers we know as appetizers or hors d’oeuvres. Some people believe that appetizers should be spicy or salty enough to stimulate the appetite. But since most of us are seeking to eat less, not more, we want appetizers that are low in fat and calories, but delicious and unique. Here are a few ideas from southwestern and Middle Eastern traditions that can liven up your next festive event. 

 

Zox Kitchen: January 11, 2013

Written by Alan Zox Friday, 11 January 2013 00:00

The Soubise Casserole: Risotto Made Easy 

Risotto is the delicious, creamy rice dish that I felt uncomfortable cooking for the first time after reading what seemed like a complicated recipe. I knew how good it could be but was off balance giving it a go. It’s a needy dish that requires lots of personal attention. Your worst nightmare is burning the rice while having your second glass of wine. You know that a well-prepared risotto may be the richest and tastiest dish you’ll ever eat.  But it always took too long to assemble so I usually prepped in advance so the dish could be on the table in less time. And then I discovered Soubise.

   

Zox Kitchen: January 11, 2013

Written by Alan Zox Friday, 11 January 2013 00:00

The Soubise Casserole: Risotto Made Easy 

Risotto is the delicious, creamy rice dish that I felt uncomfortable cooking for the first time after reading what seemed like a complicated recipe. I knew how good it could be but was off balance giving it a go. It’s a needy dish that requires lots of personal attention. Your worst nightmare is burning the rice while having your second glass of wine. You know that a well-prepared risotto may be the richest and tastiest dish you’ll ever eat.  But it always took too long to assemble so I usually prepped in advance so the dish could be on the table in less time. And then I discovered Soubise.

 

Zox Kitchen: January 11, 2013

Written by Alan Zox Friday, 11 January 2013 00:00

The Soubise Casserole: Risotto Made Easy 

Risotto is the delicious, creamy rice dish that I felt uncomfortable cooking for the first time after reading what seemed like a complicated recipe. I knew how good it could be but was off balance giving it a go. It’s a needy dish that requires lots of personal attention. Your worst nightmare is burning the rice while having your second glass of wine. You know that a well-prepared risotto may be the richest and tastiest dish you’ll ever eat.  But it always took too long to assemble so I usually prepped in advance so the dish could be on the table in less time. And then I discovered Soubise.

   

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