Changing Up The Recipe

 The same old recipes can be boring. Luckily you can ease some for the mid winter blues by changing up your recipes. Add new ingredients. Switch up the spicing. Create something that s equally delicious and different.

One of the most intriguing switch ups is a fusion of Indian and Italian  - curried pasta. This is taking curry powder and cream instead of the usual tomatoes and tomato paste and coming up with a totally disparate take on traditional spaghetti or penne. There is still onion, garlic and olive oil for the sauce's body but curry powder and heavy cream give it a bright yellow color and creaminess. You could also add turmeric for more color brightness along for a boost of flavor.Curried meatballs is another switch up made with either ground turkey or chicken. This is served ina rich curry sauce as well,  redolent with tomatoes , onions garlic and ginger.Instead of pasta serve it with fragrant steaming basmati rice. Another idea for a different kind of pasta sauce is combining mushrooms and spinach in a hot oil sauce Add garlic and hot pepper flakes for some zing,Keep in mind this also would be great over chicken breasts or steak too. Berbere spice is usually reserved for Ethiopian dishes . Imagine using it in the most English of dishes  - shepherd's pie. You can easily spice up a beef or lamb filling with it and also do a light dusting of it over the mashed potato topping.

Stuffed veggies are always a good winter's dish whether on a week night or a week end. Most go for peppers stuffed with everything from ground beef and turkey to more veggies. Have you considered stuffing onions instead? This Piedmontese specialty varies from household to household in the frigid Alps northwest of Torino. Some add raisins to the mix of chopped meat and breadcrumbs. I usually made my own vegan version, using Impossible ground meat and a mix of oregano , salt pepper and just teeny pinches of both onion and garlic powders.Keep in mind that the onions should be parboiled first for a few minutes. This is just boiling the onions for a few minutes, letting them cool and then stuffing them. They're topped with breadcrumbs for a crispy finish and then placed into an air fryer for thirty minutes at four hundred degrees Farehneit.Can you do this with turnips? Yes! This winter root veggie is perfect for filling with the same tasty stuffing.It's the same method as with the onions with the eparboiling before stuffing. They do have to be peeled and hollowed out though. YOu can fill with with lamb too along with pomengranate molasses for a Middle Eastern flair.

Think outside the recipe with you cook. This provides a fun spin on classic dishes.It makes for a yummy new take and an exciting meal.

Fridge Foraging

 There is a time in most home chef's careers where they don;t want to go shopping and relay on fridge foraging. This is finding anything and turning it into a tasty meal or even snack. It can also apply to the pantry and fridge as well.

What sorts of food should you forage? It pays to have a bag of any frozen veggies around. These can be turned into a quick pasta sauce with the addition of olive oil and garlic or garlic powder. Add sliced Italian cold cuts such as salami or capicola. Even leftover London broil cut into small strips can be part of this .You can create a sort of Alfredo sauce using butter and flour too along with any kind of milk and Parmesan cheese. I usually add cut up and already cooked vegan bacon strips from Morningstar Farms to  veggie medleys from Acme or Lidl. The blend proved to be a tasty and filling hot meal on a cold night. Keep in mind these can also go into a stew or soup if you want to make a good minestrone. Raid the pantry for beans  and throw in whatever pasta is there. Keep in mind that pasta based soups don't have to have smaller pasta. Spaghetti or angel hair also work well in a minestrone or chicken broth.

Leftovers are a gold mine for fridge foragers.Any leftover  rotisserie chicken can be used for soups or even salads. Think about cutting up the chicken and mixing with mayo and tarragon for a yummy salute to a classic AU Bon Pain sandwich. This is good on a croissant but also works well on any toasted bread, sourdough or a baguette. You could create a mole by using cocoa powder, tomato paste. veggie stock and whatever Chile powder you have. There are also spice rack add ins of cinnamon , cumin and oregano.If you have garlic add it too. The entire dish is good over rice or polenta if you have that in your culinary arsenal.Leftover steaks can be added to sauces or even topping pizzas and paninis.Grind it to creak a luxe salad or the German Frikadellen which also uses milk eggs and breadcrumbs. This is a cross between a hamburger and meat loaf. A dash of mustard gives it zing. 

Foraging in the wild is tough. Foraging in your kitchen is easy. Go though what you have and create some different and delicious.

Turning Dishes Into Soup

 Can a favorite dish enjoyed as a snack or a summer favorite be turned into a hearty winter soup? Surprisingly yes. Hummus, bean salad and pasta pesto can be transformed form forkfuls to spoonfuls. It 's an easy change and perfect for the weather right now.

Regular contributor Melissa Clark created these dishes and wrote about them in yesterday's New York Times Wednesday Food section. All are great on their own. Hummus makes and excellent lunch or snack while the other two are usually summer barbecue favorites.Ms Clakrs inspiraration,. for using these were favorite dishes with big flavors. These are not usual soup ingredients(well, may be the pesto is) but have great potential to be made into them. Ms Clark takes the pesto which can be homemade or s tore bought has pasta and turkey in it,.There is also garlic in it for pungency. Like regular soups the base can either be vegetable or chicken stock. Orzo or macaroni CNA be used a long with five ounces of baby spinach. Ground turkey is used for heartiness. Lemon gives it brightness and a summery sunny taste while the addition of ricotta gives it a creaminess.

Three bean salad , the perfect summer dish is now a delicious soup for a frigid day. Yes there are beans.Ms. Clark uses white, chickpeas or kidney ones and green beans.It give a more veggie flavor thanks to an onion chopped up into it along with chopped celery , carrot  and tomato paste. Again the stock CNA be veggie or chicken (stick with veggie this time Coriander and ground pepper give it a spikiness that's perfect for a cold day soup. The hummus soup is a fun one, combining the same ingredients as the dip with three to four cups of veggie or chicken stock (for a truer hummus flavor go with the vegetable stock).Unlike the dip Ms Clark uses a teaspoon of whole cumin seeds along with cilantro or dill. A large pinch of crushed red pepper gives it the heat to make it perfect for a chilly mid winter day.  Home chefs can add pan fired chickpeas for crunch on top as well as extra tahini to drizzle in.Lemon is added for zing and the dish can be served with , hot toasted pita chips.

These dishes are perfect as for full of goodness. They're even better as a good spoonful or a frosty day. Try them for a different spin on winter soups.

A Chef With A DAsh Of Courage

 Cooking and baking are not easy despite what chefs and recipes say. Those with physical disabilities have a harder time with both. Yet one chef managed to conquer these and she's a brilliant writer for the Wednesday New York Times Food section. 

The writer is the great Nigerian born chef and author Yewande Komolafe who detailed her story in today's issue.It started with her sickle cell anemia that flared out of control. Sickle cell is a genetic blood disorder striking mostly those of African , Mediterranean ,Middle Eastern ,Indian and Caribbean ancestry. It's when the hemoglobin ,usually round compresses into a sickle or semi circle shape,It is a blood disorder that cause Ms. Lemonade to have severe pain.This lead to her being in a coma and being intubated for several months. It also led to her legs being amputated below the knee and both hands losing fingers. She had the good fortune f being able to eat her beloved Nigerian food thanks their mother and having Nikita Richardson, her editor and friend bring her treats from pastry shops all over the city. One was a brown butter cornmeal cake that was bought at Radio Bakery in Brooklyn. It became her favorite and Ms. Komolafe longed for the day when she could bake it,recreating its's crunch exterior and pillow soft crumb.

Maybe the cake was a hidden incentive to sally forth. Ms. Komolafe did get better . As of this date she is getting around on artificial legs and has prosthetic hands, She did returned to cooking and waiting for the paper.She has a small rotating army of assistants who help her .like Stasia de Tilly Together they go over recipes step by step. They''re in charge of prep, from slicing to chopping. They;re the ones who bring, Ms. Komolafe;es wonderful recipes come to life and flavorless. The creator herself is present during all steps. She listens ,she tastes she smells to see how the dish is coming along.It is frustrating though because its not her going through all the process. She gets impatient because the kitchen, like many chef;s is their domain and she feels possessive about it. She will also have to rely on how to reuse her prosthetics as she relearns how to whisk a bowl of cream from liquid to soft white peaks,.It will take time but she will get there.She has managed to recreate that brown butter cake (and she includes the recipe). taken from pastry chef Kelly Mencin. Ms. Komolafe's recipe varies a bit She adds dark cherries but keeps the other ingredients to give it crunch and flavor to create this buttery, fruity treat

There is triumph in getting over a tough physical problem. There is triumph in creating a good dish. Ms. Kamolafe has managed to do both with admirable grit and determination.

A Passion For Produce Produce Pete

 The culinary world lost a true gem yesterday when Pete Napolitano died. Although he lived a good life , he will still be missed- namely by foodies around the world,

It's amazing how a green grocer from Bergenfield, New Jersey received such claim and media attention. Yet everyone fell in love with the gravelly voiced expert . He was born in the thriving New Jersey town of Bergenfield New Jersey in February of 1945. His family more or less always had a green grocer or fruit and veg stand. It was his mother,however that fornly planted the roots of the business when she sold watermelons that her husband, Pete's father found for he on a gas station property.It became a success and Napolitano Farms was born.They sold seasonal things, like fir trees at CHristmas, lilies at Easter and pumpkins for Halloween. Of course there were veggies and fruit, perfect for new young families moving in from the cities  and looking for a taste of farm fresh  The Napolitanos provided them with all that. They grew and Pete Senior became so successful he bought summer and winter homes.

Yet it was the son who became famous, taking over the business in the 1970's. By then there were a few farms left in busy and rapidly growing Bergenc county but none were really in the center of a town. People had to drive towards Montvale and Upper Saddle River to get a taste of freshly grown anything.Not so for the people for Bergenfield and the neighboring towns of Teaneck, Dumont and New Milford,Pete could also be seen at the Hunts; Point Market in the Bronx where he was a regular feature for many years.Local new station NBC New York took notice of this man and gave him a weekly spot on their Saturday morning news show. His advice was priceless even when he was on the Italian American network too (check out his videos for them on You Tube. There is info and recipes every home chef should have). He acquired a fan base that included Tina Fey of Saturday night and Thirty Rock Fame. She loved his advice too as did everyone.

It is tough to lose a person as valuable and loved as Produce Pete. Yet his advice will live on with every recipe and visit to the store. He was one of a kind.

Snowed In With Tastiness

 This was one heck of a snow day.Hopefully people stayed in eating all sorts of hot food. It could have been from scratch.It could have been already made. What matters is a hot meal to bolster you up.

Mine was already made and an easy cook. I had Green Giants.Parmesan and Garlic smashed potatoes.

These were more like scalloped  potatoes without the cream. It only took a few minutes to cook inthe air fryer, about eleven to twelve minutes at 380 degrees Farenheit.

I paired these with Lidl's Prince Edward Medley veggie mix. This was a quick cook - eight minutes  - in the microwave.It;s a yummy mix of green beans and carrots, a perfect dose of daily nutrition.

I just added copious amounts of "County Corkc's plant butter to give ti a buttery sauce.

Together they made a really nice vegan meal. I would definitely make this together again or even with Impossible chicken strips . It was a filling and even hearty dinner,

This weather calls for good meals to get you through the cold. They can be from scratch or already made. Either way they are your best bet to combat these snowy days.

Yoor Blizzard Check List

 Tomorrow is going to a the Snowzilla of all snow storms. Are you prepared for the bad blizzard ahead? For some you still have until tomorrow morning to go out and food  shop.

Here's a checklist:
Bread __
Eggs__
Milk, plant and dairy based ___
Butter____

Fruits_____

Veggies____

Tea/Coffee________

The above are the basics where you can do a lot with them. Here' are the extras

Ingredients for any kind of chili_____
Beans__
Tomato sauce___
Pasta_______
Parmesan cheese______
American or Cheddar cheese slices _____
Mayo______

Bacon_______
Breakfast patties or sausages, vegan or meat____

Then there are the e fun foods

Hot cocoa mix or packets______

Frozen pizza_______

Soda /Flavored sparkling water______

Cookies_______
Snacks popcorn - potato chips - pretzels _____

Candy_______

Chips_____

Salsa______

Add whatever you want to the list. Print it out and bring it with you for any storm shopping. It'll come in handy during any snow storm.

YOur Fave Snow Day Foods

 A walloping great blizzard is going to hit the East Coast this Sunday night into Monday morning. That means one thing - (well besides shoveling) - a day in to eat favorite foods. will it be a gooey grilled cheese? Home baked chocolate chip cookies Or a pit of spicy crock pot chili.

To be honest I am going to be making a big pot of veggie strew in Sunday that will take us into the next day. There will be a warmed baguette to go with it, along with plenty of oil and COuntry Crock Plant butter.  This will be perfect on Monday too. I will be shopping at Lidl for treats such as their sandwich cookies and salty snacks to get us through the day There's also going to be Lidl's hot cocoa aplenty too.

So what is your snow day favorite food? Let us know. Stay warm and keep full.⛄⛄☃

Are Calories Important Anymore.

 Do Americans still need to count calories? Are they even vaguely important. No, according to  new study. This will definitely change the way American see food and eat.

Regular contributor Kim Severson wrote about this new phenomenon  in yesterday's New York Times Wednesday section, Calroes have been a part of American life for the last century or so. However the calorie is older than that and was used to explain the energy  burned by early made steam engines. thanks to French scientist Nicolas Clement .It only became attached to food in the 1880;s. It was Wilbur Atwater, a Wesleyan chemistry professor who applied the theory to food to help poor families get the most nutritional foods. Some modern day food scientists still use a modern version of that era's essential equipment , the calorimeter. This is burning food to calculate their caloric worth,People embraced this new idea that food fuels bodies the same way as a new invention of the era - the automobile was fueled by gas.This caught in a long with box scores It helped in World War One telling diners what to eat that would be equivalent to the red meat, sugar and flour that were being sent to the troop sverseas..Dr Lulu Hunt Peters, a California pathologist ran with this , writing about calorie restriction and how healthy being thin was.

It didn't help that the Roaring Twenties brought in the wafer thin flapper look followed by decades of Hollywood starlets having almost zero waistlines. Fat , once considered a sign of wealth was now considered unhealthy(and rightly so). Diets like the cabbage soup, Pritikin Atkins and now the Paleo arose,It also didn't help that Oprah Winfrey also had  been on various diets, telling her fans, urging her fans to count calories back in the Eighties. They too joined  he rin low calorie high carb diets .Oprah outlines her struggles in a new book :"Enough. Your Health. Your Weight and What It's Like to be Free". Her co author is Dr. Ania Jastreboff. It redefines obesity not as a personal failure but as a Neuro metabolic disease made worse by umtraprocessed food,lack of sleep, little exercise and stress. She says that calories are just a piece of information. They are a way  in which to easure energy within a given nutrient, but they don;t tell people about the nutrient itself. Just follow the new guidelines. Stay away from the ultra processed and ea t more protein and dairy. Eat nutrient dense food that will satiate for hours.

Is the calorie dead? Not now. It will be as the science os reassed and hew guidelines come out. The best bet is eat more fruits and veggies. Live healthy. That's all that tmatters.

Can Chicken Soup Be Improved,

 Ir';s as classic as toast and a staple of sick households. Chicken soup has been around forever, giving comfort and nutrition. However can the basic recipe be improved on> Surprisingly yes,

Regular contributor and  chef Ali Slagle says yes in her article on it in today's New York Times Wednesday's Food section. She gives  tips and tricks to make the soup even more tastier and more beloved.One of the most important is use broth  not water. Water tends to impart a bland flavor while broth contributes a richness and tastiness.Any store bought kind will do  some good brands are Lidl, Stop and Shop and Acme Signature lines).Ms. Slagle doesn't;t mention the low sodium kind but use it it there are dietary restrictions. Another important tip is use herbs and spices. Don't be afraid of them. Turmeric annatto seeds and paprika give it an earthy taste while dried oregano and rosemary along with red peppers give a more Italian or Green flavor.Switch up the veggies. Do use alliums  such as onion and garlic for a stronger, more robust taste, Dont; be afraid to add diced tomatoes and peppers along with lemongrass , radishes and squash . Bay leaf is an important addition,It gives a soft and much needed earthiness and greenness to the broth.

what about chicken?Cooking a whole chicken for soup (and even stock ) can take up precious hours simmering. Ms. Slagle recommends using store bought already cooked meat,Rotisserie chicken cooks up only three minutes in hot broth A pat of butter also helps too, bringing richness to the soup. Garnish with any kind of bright green herb you can find. She offers a variety of different chicken soup recipes  some subbing in store bought gnocchis for dumplings. There is also the Greek avologomo which has the tanginess of fresh lemons. 

This is chicken soup weather. Make a big pot of it during t his blizzard. Then enjoy it's rich goodness.

Frigid Night Hot Cheese

 Cheese is the ultimate comfort food and what better to have it  hot and bubbly on a cold winter's night Thrtr' something about the goodness  steamy and oozing onto bread veggies or meat.Fromage is the ultimate chill chaser and it's perfect for these days ahead.

The people who do hot cheese the best are the Swiss. Fondue is not only a fun winter party food , it's also hearty and rib sticking,. Do you need a fondue pot to make the edish? No, but it does help. Usually most have copper bottom which aid in melting the cheese  perfectly. Amazon ha a wide range of them so you can buy one for a relatively decent price.The cheeses are nothing fancy, reflecting the Swiss love of everything homey and hearty.The recipe is a combo of two cheeses not one,. It; mixing The mild and addicting Gruyere with Swiss and adding in dry white wine like Reisling or Sauvignon Blanc. You could use a good Swiss wine such as Chasseleas or Roussette de Savoie. Garlic is also added for flavor aking with a pinch of nutmeg and salt. Crusty ,w arm French bread chunk are dipped into it biut you can also have potatoes and even apples(they have the same consistency to hold up tot he hot mixture). A smiliarn dish is Welsh rarebit made with cheddar cheese stout or ale and butter Worcester sauce and mustard are added for zing and it's pureed over toast. However you can also use thick slice of sourdough bread too.

What about the American classic grilled cheese and its' Gallic cousins croque monsieur and croque madames? These ooey gooey cheese treats have been warming cold stomachs for ages. A good grilled cheese starts with a good cheese or Swiss , and sturdy  slices of white bread (although you can Alsop use wheat ro seven grained too for a nuttier flavor)Butter the inside of the  sandwich while slathering mayo on the outside this gives the exterior a golden brown crispiness.. You could go the diner route ad add a slice of tomato to a few slices of bacon for more deliciousness. For some zing think about subbing Montery Jack in for the cheddar. The sandwich's French cousin the croque monsieur us an excellent Sunday brunch sandwich or a hearty week day bite. Gruyere cheese is used for the filling as is thinly sliced ham.It's fried in butter and topped with a bechamel or white sauce and grated comte cheese. If you can't find Comte, use Parmesan or Beaufort cheese. A great brunch variation is the croque madame which has a runny egg on top. This is the perfect  breakfast for dinner weeknight sandwich and more filling than Eggs Benedict.

Happiness is anything hot and cheesy. Make a warm fromage dish to combat this winter chill.It's a nice and tasty way to combat the cold. 

Following The Dream

 Martin Luther King pushed for equality and that meant that all Americans are equal and should be treated equally.It isn;t happening these days and he would be disgusted at what is happening. Yet we can carry his own legacy. It can be easy from a culinary point of view.

There are very brave people in Minneapolis who are delivering much needed food and supplies to immigrants. Most of this last are innocent , with the only"crime" is wanting a good life for their families. This means better everything including food and clean water. If you can help these immigrant families with delivering the basics like milk and produce to them. (however if you feel its' becoming too dangerous. then talk with local authorities about what can be done.You may need an escort or a supporting group). Another - safer - option (although ICE will unfortunately show up anywhere they please) is your local soup kitchen. Soup kitchens and food pantries cannot turn away anyone in need. You can work there, where cooking, prepping serving or cleaning up. Donate food or money if you can. Also ask your local restaurants to help out too. They have leftover food that cost too much to throw out.

Of course there are people who have been in America for generations who also need help. If you know anyone who lives in a food dessert. These are areas where there are no grocery stores. Sometimes the nearest one is anywhere from five to ten or even further away. If you have time , then offer to drive then twice or three times a week. This also give you a chance to see if they 're eating healthy too. Gently suggest more fruits and veggies in their diets if they choose more meats and junk food. Cooking for them and inviting them to dinner a few times a months can also help. It makes them feel included as well as knowing they're loved .It may be way too early for Spring planting and even garden planning but you can start thinking about planting extra for those who need it. Add veggies you know will yield up a lot of bounty. Tomatoes, pepper and corn are good choices. As for fruit, strawberries and melons can profusely produce as well. If you have a fruit tree that beats fruit, make sure to save some for those who need it.

Martin Luther King believed that America can be a good country That only works if we all pitch in to make it better. We have to do it ,now more than ever.

A Warm And Cozy Dinner Party

A dinner party doesn't;t have to have elegant fancy food t be a success. You can also serve hearty, rib sticking food especially during these frigid nights. It just has to be good Everyone will appreciate a tasty meal that warming to the heart and the soul.

One of the easiest heart warming dinner dishes t serve is crockpot chili. Unlike fancier roasts this can be started in the morning and  slow cooked all  day. This gives any host enough time to get the house cleaned and other groceries bought. If you want to make it a bit more glamorous, then think about subbing in chopped filet mignon.Surprisingly enough there is a lobster chili made with the white version. This  has white beans , corn and squash along with white onions.It's a different take and sure to be a crowd pleaser at any party.Would a stew be dinner party appropriate? Yes, if' its the rich < French duck and pork one called cassoulet. This is a hearty spoonful of the two meats slow cooked with added meats such as pork and mutton along with white beans, garlic and herbs. It can be served with a simple salad and crusty , warn French bread.The simple yet delicious shepherd' pie could also make a dinner party main course.Thus hearty British dish can be made elegant by topping the savory meat, veggies and gravy  not with mashed potatoes but with sliced ones arranged  in a fancy pattern,

There are two fun and filling dinner party dishes to think about. They are the Piedmontese bagna calda and the Swiss fondue. Both require a fondue pot (which can be had from Amazon at $23 for the least expensive and $84 for a deluxe stainless steel one) > Bagna calda or hot bath starts out with a base of olive oil , butter and garlic simmered in a fondue pot. Anchovies are melted into this to create a savory, unami rich sauce ,. Usually Savoy cabbage, torn into bite sized pieces are dipped in by each diner and then cooked. however it can also be made Paterson NJ style with the addition of cubed m, par boiled London Broil. Doing it this way will give the sauce added oomph thanks to the red meat. It's hearty elegance at its' best. Fondue is another ribsticking and completely fun dinner party choice. It;s melting Gruyere and Emmenthaler cheeses with garlic ,white wine and a splash of kirsch. Usually chunks of a baguette is dipped into this but you can also use boiled and peeled potatoes and cabbage too.

A winter dinner party can also good , hearty food. The dishes don;t have to be elegant. They just have to be delicious and filling. It's a perfect way to celebrate on a cold January night.

Your Luxurious Comfort Food

 Eve though January 19th is a holiday and a day off it's also Blue Monday. The third Monday in January os notably the most depressing of the year .If that is  the case then it's time t indulge in something tasty and decadent.

Here's the question. What tasty and decadent treat would you have?Is it popcorn with truffle oil, washed down with champagne. A lobster salad? Or an old fashioned smother in hot fudge sundae complete with walnuts and a cherry on top.What would make your winter blues go away? Mine is pretty simple. It would be a bad of Lidl's Salt and Pepper kettle cooked potato chips. The extra seasoning makes them decadent.

So what will get you through this January 19th? Let us know and enjoy it.

The Frugal Gourmet Cut Up

 Any home chef of a certain age  will tell you about Jeff Smith , the famed "Frugal Gourme" who had his own PBS cooking show and cookbooks. Yet there is a new documentary that shows his dark side and allegations against him. Despite it all his recipes are still being made thirty years after the scandal.

Regular contributor and cookbook author as well, Julia Moskin, wrote about Jeff Smith in yesterday's New York Times Wednesday Food section. There is a new documentary series (as there is with all past crimes these days) 'i Bid You Peace', Chef Smith's signature sign off. will be available at the end of this month(platform to be announced) that delves into the sexual allegations that cost him his career. Several teenagers from Tacoma where his restaurants were. Gone was his popular series that drew in a whopping seven millions viewers at the time and his cookbook sales which are still more popular that the best selling In a Garten ones, tanked.Hos show was riveting , a Sunday afternoon gem that drew in all sorts of people interested in cooking and food. He was bubbly and avuncular .He traveled with his camera crews to Greece and China, encouraged viewers to cook from immigrant traditions and made food interesting and approachable. He was an ordained Methodist minister who became captivated by restaurants while preaching in New York City.He returned to his undergrad alma mater after getting his master's at New Jersey's Dew University .He taught interesting classes - Food as Sacrament and Celebration.He was popular.

His love of food expanded when he opened up Chaplain's Pantry in Tacoma. He introduced diners to sun dried tomatoes and Szechuan peppercorns. He quickly became a sought after caterer, creating canapes for the future Tacoma mayor Harold Moss .However he had a dark side, he drank, even showing up to his television show dead drink at times. Chef Smith got fifteen and sixteen year old boys working for him drink.There was inappropriate  touching" and "groping" as it was deemed back then. He was considered a monster, probably due to the heavy drinking. Bridget Charters, now a chef  worked with him when she was a teenager., and then became his assistant She remembers producers telling him to"cut out drinking gin at noon and switch to white wine." This became a rule.Yet there are still loyal fans who make his recipes and watch his shows on YouTube. What will they make of Chris Johnson's documentary? That remains to be seen. It will shed some light on what happened and why Chef Smith was accused. The chef died at the age of sixty five in 2005. 

Great chefs are always remembered. Most are remembered for their recipes and their impact on the culinary world. What will Chef Jeff Smith be remembered for? The good or the bad of his career?

 

Good Foods In The Kitchen

A healthy diet starts with a healthy kitchen. There should be more veggies and fruits instead of easy to grab snacks. Fresh should be the main objective, followed by healthy.This means a better diet.It may be hard to do a first, but once doneloaded with benefits and  maybe not surprisingly flavor .

Regular contributor and food critic Pete Wells writes about this in a keeper article in today's New York Times Wednesday Food section.He follows the great David Bowie's advice when the rock singer wanted to be free from drugs - change the environment,He quotes Lisa R. Young, a New York University  adjunct professor of nutrition and a nutrition consultant saying that the success and failure of any diet is the kitchen, or more specifically what's in it. Willpower is overrated,People are going to eat what;s in front of them, no matter what it is.However hat's in the kitchen starts at the grocery store. Mr. Wells visits a food] co-op in his neighborhood that has nothing but fresh fruits and veggies, sort of like a Seventies commune. He buys wilted kale(at a lower price) along with discovering new grains like millet and amaranth . H e has focus as he stalks the co op's aisles for ginger tea and persimmons. An impulse for him is not candy or muffins anymore.It's a tempting looking squash that can be made a variety of different ways.

His suggestions are very good. For those who don;t have a food  co op or greengrocer in the area then stick to the perimeters of the big box grocery store Stay away from the middle aisles where all sorts of junky food will. be. Most groceries have a huge section on one side r the other that feature fresh produce a long with discounted day old fruits and veggies For grains such as the ones he buys, millet and amaranth along with brown rice are usually in some middle aisle . He suggests redoing shopping lists.Buy whole grains or products such bread that have them. Only buy brown and black rice along with fonio - a quinoa type of grain from Africa and farro- a nutty tasting wheat grain, usually found in Mediterranean dishes.Dried and canned beans are a must - for protein and versatility. Mackerel is a good protein to buy .The fish is high in Omega 3's and Vitamin Ds.Veggies are a must too. Get them for salads and snacks.Buy long lasting ones such as kohlrabi , winter squash and broccoli for cooked dishes. Fruits are also good for salads but make superb snacks.Other foods should be eggs, nut butter ,unsalted nuts and hummus for easy snacking. he gives a great Friuli based soup recipe for broccoli, barley and cannellini mixed together.

It's hard to change one's diet.It's easy to change one's kitchen. Do this for healthy eating and cooking. 

The Pyramid Flipped

 For decades the Food Pyramid told Americans how to eat healthy, It showed generations what was good for you and what was bad. Now it's being literally flipped and a whole new set of rules and suggestions are in place. Will they make us healthier? it's too early to tell.

The US Department of Agriculture and  RFK Junior have released a new set of dietary guidelines.It champions proteins and healthy grains while minimizing grains.Kennedy wants his fellow Americans to eat real food.Protein stars in the top of the triangle.They should be healthy such as lean meats like chicken and turkey.Fat, once a villain, is now a hero.However it should come from healthy fats sources such as avocados.It is declaring a war on sugar ,placing new found focus on avoiding it all together or ten milligrams per meal.(Kennedy is also pushing for SNAP benefits not to include soda and anything else sweet) Recommendations for alcohol consumption has radically changed too. There are no more numerical limits on how much grown women and men can drink.The department stresses no amount is really good and to minimize consumption.To be honest recommendations seem vague and it's really up to the consumer to decide what's good or adequate for them.

The last time the Pyramid was changed was back in 2005. Then grains and vegetables were the most required foods in the American. diet. Meat portions  were smaller. Ideology was even different when the Food Plate debuted in 2011 The pyramid was replaced with a dinner plate and the portions displayed in a pie chart or plate. Veggies were the largest followed by proteins, then grains and fruits however this was also based on individual needs.It was basically save six to eleven servings of grains and starches. These included bread ,rice ,cereal and pasta. Vegetables were three to five servings a day while fruit was two to four servings. Protein was categorized as dairy and meat.It included fish, beans eggs and nuts. Limit fats, oils and sweets,If this works for you then stay with it.The new diet is red meat rich  which only those with money can afford.Grains are also important so still have brown rice and whole wheat bread. As far as dairy stick to low fat milks or plant based ones. This also goes for creamers, cheese,whipped cream and especially ice cream. 

These are only temporary rules. A new administration will probably return to the original requirements. In the meantime, just say with what your doctor recommends and your body needs.

Fancy Sides

 Sides can actually make meals either special or blah. A plain roast chicken or London Broil is just that. Plain. Yet, add some elevated potatoes or fancily made carrots and the meals becomes a celebration. It's a fun way to  combat the winter blues with a tasty and elegant meal.

Carrrots may be bright and good for you but many feel that they're just another root veggie. Carrots are much more than that.They 're full of much needed beta carotene - good for your eyesight and have a sweet mellow flavor.To emphasize that dress them with a simple melted butter and garlic sauce.The butters gives them a creaminess while the garlic cuts back on the sugary flavor. Another elegant dish is honey soy glazed carrots which can be made in only ten minutes   Its a sweet and tangy glaze thanks to a blend of honey and soy sauce. Chili pepper flakes give it zing.Two tablespoons of butter are also added to give the texture smoothness.Another root vegetable that often gets overlooks is the turnip.this humble  root is ;loaded with Vitamin K which promotes good bone health as well as lowering blood pressure and cancer risk. Try the fancy and French tartifliette/It is enriched by pork lardons and creme fraiche. Reblochon cheese ,a kind of creamy Brie like fromage from France's Haute Savoie region is also put in for pure richness.This is a layered dish of butter fired onions larodns, turnips and cheese.This can easily be a main course too, serve with a simple green salad.

What about the ordinary and everyday veggies? String bean almondine work perfectly with either Cornish game hens or salmon.You will need haricort vert if you can find them. They 're a more refined version of green beans , thinner and longer in shape.(although you can use fresh or frozen green beans if you can;t find the other).It's balancing the green beans in boiling water for two minutes Quickly transfer  them to an ice bath to stop the cooking process.Toasting the almond in a dry skillet is the next step. The French way would be sauteing them in butter which gives the dish more flavor.Saute cut shallots and the haricot verts in butter or light olive oil. Stir in garlic and lemon juice and serve.Potaotes are another common dish .They're usually served as the everyday mashed or fries. Liven them up by transforming them in creamy scalloped form.These are sliced potatoes that are layered with cream and onions. Some home chefs add thyme for color and herbiness but salt and pepper work just as well as seasoning. This is great with any kind of roast but paors beautifully with ham.

Sides can make a dinner sing. A fancy one will elevate a main course,, creating a special meal.Add any of these for a wonderful full course.

January Perks

 It's is January . It can be a blah post holiday month. Depressing weather. Slush and not the good kind with syrup drizzled on it.No more fun foods. Tons of bills from buying those holiday foods. It;'s times for January perks. They could be a bag of potato chips.A lush candy. A good cup, laced with chocolate and whipped cream from Dunkin.

FOr me it was Acme's Signature brand sea salt caramels.I was t my Acme, feeling down but in need of vinegar for a stopped up sinks.(yes sinks,I was in the candy aisle,buying my usual Starlight Mints and saw this.

These looked too good to pass up.I could have chosen the sea salt truffles from Signature but the caramels sang to me.These were the perk I needed and we all need a perk right now. 

This is the perfect treat. The salt on top does add zing but the caramelis both creamy and chewy. - a nice contrast.I love dark chocolate. To me that's always an indulgence. Get these for yourself.If not buy any candy you love. Yes its bad to have sugar but if that's what you need ,so be it.The same if you want something salty like:

There's nothing like a handful of Lidl's Snack extra cheddar penguins after the sweet. Get your favorite snacks and just chill out. Treat yourself  - not every  night or day - just one time when you feel the month becoming oppressive.

It's January.It's can be gray and nasty. Treat yourself - whether with favorite nibbles and bites or a meal at your favorite restaurant.It's a good way to beat the winter blahs.

What's Your Healthy Eating For 2026?

 In Wednesday's New York Times Food , food critic Pete Wells wrote about how he gave up sugar in his article about weight loss. Many of us look to a new year to restart our eating habits.Its could be more leafy greens. Goodbye to coffee and chocolate.

What will you do to eat better in the New Year? I feel I need to cut down on soda  - diet and regular. Everyone says I drink too much anyway and   I need to focus on more  in taking water and teas. I am trying to whittle down a three can  of diet soda a day habit to two and then to one. Tea is good anyway ,especially iced. I try to bring a Stanley cup of it wherever I drive.

So, what are you going to reform in this new year? Cut down on cold cuts? Maybe cut back on fast food? Let us know and good luck with it.

Eat Like A Critic

 Imagine the life of a restaurant critic. Yes, its full of good food and trendy eateries but there is a down side.It's being overweight with all sorts of health issues thanks to rich meals and richer desserts that follow. However one critic was able to break this cycle by switching his habits. It lead to a better life and improved health.

The critic is Pete Wells who has been restaurant critic for The New York Times Food section for thirteen years. He wrote about his journey from being unhealthy to being healthy in yesterday's New York Times Wednesday section. It is tough to be a food critic, especially in Manhattan and its' boroughs (he also reviewed restaurants ion other cities throughout the country too)A blood test revealed pre diabetes as well as high cholesterol. The pre diabetes scared him the most. It was time to change his diet.He didn't count calories as so many dieters do. He did change the way he ate and what he ate.He had to rethink his relationship with food and how he ate at home. Surprisingly , he didn't;t worry about his sodium and potassium intakes Those , he felt, would be more important to someone who has kidney disease. He had a general assumption, like with anyone  about what was right to eat and what was wrong. He found that the behavioral approach has become a dominant school of thought in mainstream nutrition,

One key factor was to break up with sugar. Most Americans go   mad for it, He looked to simple carbohydrates to help him with this however its the sugars in these that drive the need for eating. He reset his sugar cravings . Gone were the mounds of white rice along with breakfasts with the base of some baked good ,from an English fun to taste  and topped with everything from honey butter to plum jam. Five months into his reformation he received good news from his doctor. He was no longer prediabetic.He also replaced refined grains with whole ones.Another interesting thing happened. His strong desires for sweets decreased. He had more clarity in his thinking.Fruits and veggies were more in his diet and their sugars and don;t increase the glucose. He gives a sweet potato recipe with chermoula,a vibrant North African relish.It calls for sweet potatoes sliced in half and then boiled in salt water for fifteen to twenty minutes. The chermoula is a blend of cilantro,parsley and Serrano Chiles. Flavoring also comes from garlic,paprika cumin and cayenne. There is also lemon juice for zing and the sweet potatoes are topped with roasted chickpeas for crunch. It makes for a nice weekend lunch or easy weeknight dinner.

Eat like a food critic. It worked for Pete Wells with his decrease in sugar and watching his calorie intake.It proved to be a better, healthier life for him.

Make Tofu Exciting

Many people want to eat healthier for the New Year. This includes switching from meat proteins to tofu. Yet there's a problem with this Asian staple. It can be too bland.It's white and creamy - and let's face it' tasteless. What to do? there are several ways to make it delicious and a great break from steak and chicken.

Regular contributor  and chef Ali  Slagle give recipes and tips on tofu in today's New York Times Wednesday Food section.Tofu is nothing more than coagulated soy milk, a kind of cheese which like cheese can be shaped and turned into pretty much anything.For the initiated its' flavor has a subtle nuttiness and the texture is creamy yet firm.(sort of like burrata) A simple sprinkling of salt will bring out its' flavor however it is soy sauce that makes it shine.Drizzle the patted dry blocks (it is sold in small blocks) with the condiment then roast it on a sheet pan or cook on a stove top. The soy sauce's sugars will caramelized into a crunchy crispy crust.Ms. Slagle does not recommend baking it . That could lead to either a floppy or tough brick.Broiling it for fifteen minutes will result in crisping the tofu blocks' soft edges and concentrating the marinade. Keep in m,ind that tofu doesn't; need to be cooked.It can be crumbled like feta into salads.It gives the greens a cool silkiness much like ricotta. Think about dressing it with a soy sauce based dressing or adding  sizzled garlic and ginger to it. Give it a Thai vibe by adding peanut butter.

How else can tofu be used? Surprisingly in sandwiches.Cook it as you would a chicken breast. Coat it with a combination of wet and dry seasonings and then fry in hot oil.It'll be craggy and golden, just like fried chicken or steak.It's a crunchy outside that shatters into a creamy bite. Serve it on a bin with mayo, lettuce and a sliced tomato.Tofu is also good in soups, especially in miso. The texture becomes very custardy when it's immersed into hot liquid and the tofu mixes well with the other ingredients.Crumble t up and then put it into a marinade .Tofu soaks up all sorts of marinades and rubs. It's also very easy to break apart since it's curds of soy milk. it makes for an excellent taco filling thanks to t absorbing the spices dried Chile, soy sauce and tomato paste. Tofu can also be easily whipped into a fluffy dip. extra form will give  a ricotta like dip while silken turns out to be like a heavy cream. Add whatever sugar or spices into it and dip everything from cookies to pound.cake to veggies in it.Ms. Slagle also gives four good recipes.One is a vegetable soup with tamarind and lemongrass while the other three are tofu with sizzling scallion oil and glazed tofu with Chile and star anise. A tasty one for a cold night is roasted broccoli;I and whipped tofu with chili crisp crunch.

Tofu isn;t bland or boring.It's a versatile ingredient, Use it in sandwichess ,salads or stirf fires.

Tre Re DayTreats

 Today is the day when the Magi arrived in Bethlehem., bringing gifts for the Christ Child. The day isa holy day and and a fun extension of Christmas. Many countries celebrate the day and you can do.

Europe and South America celebrate the day as do the islands. Some immigrant communities do so here too. For us , its a special meal, varying from year to year. Tonight we had LIdl's veggie spring rolls that come with a sweet chili sauce.It's fun festive and finger food. I also bought Stewart's root beer to go with it. It's a party dinner with a frosty drink. Any party dish could do, from chicken wings to individual pizzas.The day, also called Epiphany or Dias de Reys centers around tasty foods and drinks.It's not too late to celebrate the Mexican way with turkey or chicken posole. You can buy a turkey breast or chicken parts from your local grocery store and mix the meat with already cooked chopped onions and poblano chiles. Chili powder, cumin and oregano is added for zing and flavor.Chicken broth, cannellini beans , chili peppers and hominy are added and simmered together for an hour. Celebrate with cold bottles of Corona beer or Mexican hot chocolate. This is hot cocoa with the kick of cinnamon,and sometimes chili and even a pinch of cayenne.

The day is also a day of sweet treats. Rosca de sReyes or Kings Cake,, which is sort of similar to the Mardi Gras staple King cake is also baked.(you can also buy it at Wal-Mart too). This is sort of like panettone too.It's an eggy bread, flavored with orange blossom water , and like panettone has candied fruit such a as citron in it along with slivered almonds.Unlike the famed Italian bread it has quince and guava paste,.It has a crackly glaze icing called craquelin and a baby Jesus figurine that goes into eh cake. Whoever finds the Christ Child has to make tamales for Candeleria Day or Candlemas on February 2nd. It's a wonder treat, perfect with hot cocoa or just a good cup of coffee or tea. there is also a  rich abuelita rice pudding made with Abuelita chocolate. It's melting g that with milk and adding  cooked white rice.A plain rice pudding studded with raisins and dusted with cinnamon is another Three Kings Day dessert that also makes for a nice snack.

There Kings Day is another Christmas. It's full of treats and gifts Enjoy it with savory or sweet foods.

 

Hearty Quick Meals For Dinner

 Everything is more or less back to normal. There are no more vacation days where everyone is home. Yet it's still cold. Everyone needs a hot dinner to come home to. This is where hearty and quick come in.

A hot dinner is a comforting relief when everyone comes home from a full day of school and work. Yet there's always not enough time to create a full  meal. This is where frozen food and shortcuts come in handy. Take advance of your frozen food section. Frozen lasagna comes in handy and it can be heated up quickly in the microwave. There are two types. the red with meat and the white ,usually with veggies. Lidl has both and both are great for an enjoyable hot supper. Stouffer's is the classic that everyone grew up on and it doesn't;t disappoint. ut;s still meaty and saucy. For a more authentic taste then buy Rao's which comes format eh restaurant of the same name. Have hot rolls and butter along with a simple tomato and lettuce salad as sides. Chili is another hearty and quick meal that just requires a few opened cans and a crockpot. This also can be made with it's to red, depending on taste. The white is usually made with turkey or chicken while the red is almost always made with beef pork or even plant based meat. Add a few beans such as kidney and red for a tasty spoonful. Tomato sauce is always needed for the red. You can add a can of fire roasted tomatoes too.

An easy hot stew can be rustled up in a few minutes thanks to a crockpot. Pick your meat. Toss in a few veggies along with broth and spicings and  in a few hours you have a great ,hot meal with leftovers that can be heated up for the next day. A beef one is especially rib sticking.Use  a good cut such as sirloin or brisket cut into cubes. Sliced Yukon potatoes are a great addition because they thicken the sauce. Carrots and peas add not only color but nutrition and flavor too.As for flavoring a dash of garlic powder does a lot but you can also add a chopped white onion, first sauteed in butter and oil. Again a simple salad is a great side and have warmed up slices of sourdough bread for dipping into your bowls. Chicken stew is an easy make .It's the same as the beef except you add some chicken stock.If you want a thicker stew then make a slurry of cornstarch and water. Add some homemade dumplings which is a simple mix of flour, baking powder, milk and butter.The dough is added to the top of the stew where it' bakes over the bubbling stew.The dumplings  are ready when a toothpick is inserted and comes out clean. This stew doesn't;t need bread or rolls but consider a salad on the side.

Hearty and quick are the requirements for January dinners. They provide nutrition and flavor while keeping stomachs filled and bodies warmed. They are perfect for these chilly nights ahead.

The Spicy Way TO Warm Food

 It's January . It's cold. We need to be warmed up. It's easy to put on another sweater or  a pair of fuzzy socks. Yet, the warming should come from the inside. not the inside. This means having dishes and drinks that give a certain amount of heat. How todo that? Use warming spices.

What are warming spices? They are usually tropically grown spices that add heat to dishes. They're vital to warmer climates, creating dishes that produce sweat to act as a natural cooling. However, they're just as vital here in the Northen Hemishere warming up people until winter days are over.Of course  the most obvious is chili powder , a blend of dried and ground ancho peppers, paprika and cayenne. Sometimes cumin , oregano and garlic powder are added in to , for flavor. Chili powder, of course, can be used in both white and red chilies. Make yours a three alrm one or five if you can stand it. Also add plent of beef or turkey (depending on the type of chili you;re making) along with beans , onions and wither fresh or canned tomatoes. To amp up the heat try jalapemo cornbread. This is the classic that studded with tiny minced pieces of f the pepper(keep in mind that a square slathered with butter also makes a great snack). Chili powder can be added to pasta sauce to create an arrabbiata-type sauce. It can even be added to pizza sauce too and lasagna for something different and spicy.

Cumin and coriander are other warmng spices. Both are added tosavory foods like curry and sweet like the fudge like confection barfi. Cuminis great in a chicken curry.It adds flavor and colring along with giving off a warm feeling when eaten. Coriander is such more versatile.It's actually cilantro and can be used in all sorts of dishes from tacos to masalas.It can give heat to guacamole along with color to simple rice. Turmeric is another must use warming spice during these chilly days.It can be sprinkled into scrambled eggs for more flavor or added to hash browns to give them a rich ,golden hue., Chicken goes well with mostly all of the warming spices so create a dish using cutlets and a turmeric sauce.Use heavy cream and white wine to round out the saucealong with chicken broth.Cilantro and onion are used to give more flavor.It's a great fish to have with a bowl of steaming basmati rice. Of course there are cinnamon and nutmeg, two must add ins to cappuccinos and lattes. They're also wonderful in the spicy Indian tea, chai and even can be used to zing up plain hot cocoa.It's also the season to bake cinnamon buns. Add the spiciest kind of cinnamon you can for a hot morning bite.

Frigid days require hot foods. Use warming spices to zing up every day dishes and drinks. You'll feel toastier when the temps drop.

Double Dare This Year

Every New Year we make resolutions. A culinary one is what are you willing to try  or to cook and bake.Some swear they will make an attempt at escargot. Others feel the need to dive into the world of fire and spice and try to create a decent chili crisp. What  are you willing to do this year? Maybe it's finally attempting to bake a Bundt cake or grilling the perfect steak. Maybe its trying a new cuisine like Ethiopian or Finnish.

What's on the kitchen agenda.For me it's the Indian sweet of barfi. I have recipes and would like to try a chocolate version of this classic sweet.I have several Indian groceries in my area so acquiring the ingredients will be a snap. It's just boiling and setting mix right. I am looking forward to the finished product.

So, what will be your double dare for 2026.? Let us know and good luck,  and have fun trying.

New Year New Trends

 Every January First there are so many predictions about what's going to be hot and what's not. the same applies to food and drink. What's going to be the number one taste treat? What's emerging? The year rwill tell.

Regulr contributor Kim Severson compiled predictions and trends in yesterday's New York Times Wednesday Food section. One trend which can be called nonna-stalgia or grandmacore is the return to comfort foods.People will be craving and eating dried apples, homemade sourdough bread and sauerkraut. Newer generations will be embracing canned veggies, another trend will be regarding texture. Crunchy and chewy are the new buzz words. Thanks to Crunchtok Tiktok trend shattered pastries like croissants and freeze dried candies that burst when teeth touch them are going to be super popular. Andrew Freeman, the president of AF and Company ,a San Francisco consulting firm. states that this is the generation of fluffy, smooth ,crunchy and melty. Chewy will be the next trend since everyone likes a gummy texture.Another trend is using what's in the backyard.Yaupon tea, brewed from the leaves of the holy tree and found in the southeast US is being touted as the only tariff free caffeine drink in the country.There are sodas and margaritas that feature the pawpaw that has a tropical fruit taste of coconut mixed with mango, banana and coconut.

Kitchens will also star in 2026's trend scene.Beauitfully crafted olive oil bottles or a collection of sardine tins can now be used as decor .Whole Foods Market is calling it "kitchen couture<"According to Alan Chen , the chief executive at Taste wise what foods comes in can define the home chefs themselves.There is an ingredient of the year and even vegetable of the year. The first is vinegar, The quality and styles of the condiment will continue to expand. Chefs already spritz thyme vinegar on warm cookies and combine the red wine type with Kombu jelly for raw veggies. It's a staple in Filipino cooking which is taking hold here. The veggie of the year is cabbage!!!! Braised conical cabbage and kimchi were the popular ones in 2024 but now America is deepening its crush on this versatile veggie.Neurodivergent diners will find that there will be more sensitivity. More places will pay attention to light , texture and sound and how they affect diners. There will also be trips to gather ingredients like fresh mushrooms and even help in preparing their food.Value and smaller batch restaurants will also figure large in the upcoming year. Dinners want good quality and being pamperedin a smaller setting where the focus is on them and not on the crowd.

2026 will be an interesting year for both food and eaters. THere will be old recipes and new tastes. It's going to be a fun twelve months for both chefs and diners.