Lighten Up For Summer

 Memorial Day means one thing - it's time to eat light to fit into last year's shorts and bathing suits.After a winter and part of Spring eating heavy it's important to eat light especially in hot weather. it could be changing up your diet or even some recipes.

As much as we all like to snack, it's time to really look over what we've been snacking on. Most of us go for potato chips, After all they're fun to eat and that mix of oil ,salt and potato is too much to resist. Yet it's time to look into lighter fare. You may then want to reach for those tortilla chips and fresh salsa.Don't !!!! These have ten times the transfat as potato chips. A better choice is a place of already cut veggies. even grocery stores such as Acme and Stop &Shop have trays of broccoli, carrots, cauliflower and grape tomatoes. Some throw in celery too. These are the best nibble to eat if you're craving a crunchy snack. You can ignore the dip that comes with it and make your own light olive oil and red wine vinegar vinaigrette. A classic and always tasty low calorie snack is popcorn. Buy yourself a Colonel Popper.This is a silicon microwave popper that lets you make a big bowl of corn in in only a minute or two. Add olive oil, rosemary and sea salt for more flavor. what to drink with it? Diet soda works but a better choice is flavored seltzer .It's just as refreshing and full of bubbles as any cola.

Meals can also be lightened up too. You can still have pasta and pizza but don't add high calorie ingredients. Spaghetti sauce doesn't;t have to have sugar added. Use a tiny drizzle of honey to sweeten.Also try to use fresh veggies like grape or cherry tomatoes for a tasty burst tomato sauce or add some cauliflower and chopped bell peppers for a delicious spin on primavera sauce.even the rich Alfredo sauce can be turned into a light dish. It's just subbing in Greek yogurt for the heavy cream and using skim milk and broth as well to emulate the cream's consistency. What about a low calorie pizza? Yes it can be made!use baking soda flour and salt mixed with Greek yogurt for a thin crust.. As for the cheese sub in the vegan version .Vegan mozzarella has less fat and protein. Another must is having all vegan toppings. Think broccoli, and spinach fro a nice green spin or sliced baby Bella's and vegan pepperoni for something a bit heartier. As  for the sauce use a homemade one made with crush tomatoes, olive oil garlic and crushed basil. Again keep the sugar out of it As for fried foods, its time to use the air fryer, Try to eat air fried Impossible Burgers with air fried caulilfower instead of fries.

It's shorts and bathing suit season! It's time to fit into them!You can do this by eating right and healthy.

Nigella Returns

Two decades ago Nigella Lawson was the "it" girl of cooking. She was the aristocrat who brought home style cooking to both British and American kitchens. Then she disappeared off the culinary horizon, due to personal problems. Thankfully she is back with the same homeyness as before.

Ms Lawson was the subject of the main article in today's New York Times Food section. Besha Rodell, a James Beard Award winning writer  conducted an interview with the woman who coined the phrase "Domestic Goddess". The reissue comes during the twentieth anniversary of her globally successful cookbook "How To Eat." The book is out again in a special anniversary edition along with an audio book, narrated by Ms. Lawson. She is revered like royalty by some in Britain and Australia where she's attending a food festival in the western part of the country.The detractors think she nothing more than a spoiled aristocrat, the daughter of Chancellor of the Exchequer , Nigel Lawson. She came from money, her mother is descended from the family who created J Lyons And Company, the first food conglomerate in the world. She worked at Britain's The Spectator and The Sunday Times before she became a food writer.It's seen in "How To Eat". written in mostly narrative form, in the tone of a newspaper columnist. her voice is intimate  warm and chatty .her musings, were unusual at the time as she mentions memories of cooking with other people, including her sister , Thomasina.

 Like many food personalities and chefs, she was a revolutionary bringing new products and tastes to ordinary kitchens, Thanks to her,quinoa ,avocados and pomegranates are now kitchen staples. her ideas of cooking and writing about what she was cooking was also ground breaking. It was cooking to please yourself instead of flexing culinary muscles to impress others.(the article comes with a palate pleasing easy to make beef tenderloin with red wine, garlic and anchovy recipe.) She urged home chefs to think how the food tastes to them, and not to the guests. As Bee Wilson, another British food writer, and her friend, Ms Lawson felt that a comforting bowl of stew could be much be better than an elaborate  chef creation.It is a constant idea with her. Food should be as much a joy for the cook as it is for the eater. Recipes are malleable and there should be no stress and anxiety when cooking them for it ruins he appetite. Never think you're going to produce the definitive meal like a Sunday lunch..Make a lunch you want to make, she writes in the chapter on weekend lunches. Strange though that she doesn't have a definitive plan for her future. She doesn't know how she comes up with recipe books. There are no plots or plans. It's just anxiety that drives her.

Does it matter what drives Nigella Lawson? No. If anything she can rest on her laurels thanks to her evergreen of a cookbook, How To Eat.It is a brilliant classic that will inspire new generations of home chefs

Hot Fall Days

Thanks to climate change , we tend to have summer well into fall. Gone are all those autumnal dreams of Sunday roasts and freshly picked apple treats. It's time to get back into that summer mode of easy cooking and easy eating.

Tomato season may be over in some parts of the country, yet there are some plants that are still producing. If you're sick of of tomato salad, then think about using them in a salsa crudo.  This is where tomatoes are chopped and then marinated in  fresh basil, olive oil, and chopped garlic. It's then left to stand for a half hour as any type of pasta is cooked. The heat of the pasta is what cooks the sauce. Serve it with freshly grated Parmesan cheese and toasted and oiled Italian bread. You could also use that bumper crop of tomatoes in a cooling pan bagnat, the Southern French sandwich also consisting of tuna, anchovies, and  hard boiled eggs .Olives, peppers, and cucumbers are also added along with Dijon mustard and olive oil. Use a large round loaf of Italian bread for this. It's the perfect sandwich for an early fall day at the beach. Served with chilled cider .If the temps are still too unbearable, then go back to that hot weather fall back - salads. Create hearty chef salad ones for those busy weekends filled with soccer games and chores. Keep the barbecue out for those roasts.London Broil can easily be adapted for grilling. Slice and butter baste for a tasty spin on a Sunday roast . You can even grill new potatoes too, in foil packets.

What about all those apples you picked, anticipating cooler temps for baking? Use them. They make a nice snack , especially when you're trying to wean yourself and the kids off candy and cookies. They can also be baked in the microwave.I'ts just coring them , filling them with butter and red wine or caramel and baking them for three to four minutes. Serve with whipped cream or for a more refreshing vibe, vanilla ice cream. Another idea is just slicing them into wedges and serving them with an already made caramel dipping sauce such as the one from Marzetti. If you still are hungering for some kind of apple dessert, then think about the super easy microwave apple crisp. This only takes ten to twelve minutes  and there's no need to heat up an already hot kitchen with a hot oven.It's just sliced apples with a crisp topping of flour,melted  butter,  brown sugar and a combo of allspice and cinnamon. Again serve with vanilla ice cream for a cool treat.Apples can also be used in a salad. too. They are great with chopped celery and walnuts or with romaine lettuce, pecans and raisins. This is the perfect side for any early fall barbecue or tailgate party.

Don't let those hot fall days faze you. Adapt a summer mode of cooking and enjoy these balmy times. You'll feel better and eat better too.

All The Fixings

One of the easiest and fun dishes to make is a salad. Make it as healthy or as decadent as you want - although the main motive is healthy. It's a great way of adding fresh veggies to the diet and can compliment any dish from  a simple pizza to an elaborate roast. Another plus is that it can stand alone as a main meal too.

A salad is composed of basically three parts. The greens , the dressing and the embellishments. The greens don't even have to be - well - green. Tomatoes can also be used as a base along with broccoli, string beans or beets. Luckily supermarkets such as Stop & Shop and Acme have bags of all sorts of blends. One of my new favorites is Stop & Shop' spring greens and baby kale. This is a flavorful, mix without ay bitter aftertaste - which makes it a great base, It's also a nice departure from the usual Romaine and arugula blend, although these are versatile too. They also hold up nicely to some of the heavier dressings . Other veggies play an important part too. Carrots and broccoli add a nice crunch and flavor as do peppers. Of course the old standard tomatoes give any salad a certain unami and sweetness. Grape tomatoes are my go to. They don't have to be cut and they have a lovely almost sugary flavor.Tomato salads, however, demand a heartier kind. Vine ripes, that are sold with the vines still attached to them are the best. They have to hold up to olive oil, and garlic along with mozzarella at times.

Dressing is the much needed oomph that makes a salad special. A simple vinaigrette always suffices, especially if it's a dinner co-star The perfect one has three tablespoons of oil to a tablespoon of vinegar. What oil works? Olive oil is the most preferred however vegetable oil is just as good, with its' clean light taste.As for vinegars, red  wine is good. Some have garlic added for extra flavor. I'm partial to apple cider vinegar which has a sweet, fruity taste that takes away from any of the green's bitterness. Now that I 've rediscovered my cruet ,I've been creating my own yummy homemade ones. I've made a honey tarragon using the Carmel Honey Company's orange blossom honey.There's a citrusy tang to it that works well with the tarragon. Another tasty one to make is an oregano garlic one, with a vinaigrette base. I added crushed garlic to it and it was one of the most delicious ones. I have also discovered Fresh Gourmet's Sea Salt and Cracked Pepper sliced almonds. This is a wonderful, crunchy add-in with a peppery bite. It works well with the kale, greens and tomatoes. Think about other add ins such as sesame  seeds, walnuts and pecans. There are also cheese wafers that give salads a chewy , fun boost. Also think of sweet addins such as dried cranberries or Mandarin orange slices.

Salads are what you make them to be. Create lush or spartan ones, depending on your appetite. They tasty and delicious, along with being nutritious and good for you.

Basic Vinaigrette, Three parts any kind of oil to any kind of vinegar. Add sea salt and fresh ground  pepper to these in a cruet . Shake to mix.

Honey tarragon. Add one teaspoon any kind of honey and a tablespoon of dried tarragon to the vinaigrette .

Garlic Oregano. Add freshly pressed garlic and a heaping tablespoon of oregano to the vinaigrette. 

Know Your Marinades

It's the beginning of grilling  season and that means marinated meats and veggies. The question is what kind of marinades work well with them? Will a simple oil and spice  one work for all or just one particular kind of meat? What about barbecue sauce? Or rubs -are they considered  a kind of marinade.Beginner grillers will have all sorts of questions regarding this.

A marinade in simplest terms is oil, an acid and some kind of flavoring - sort of like a vinaigrette dressing.The marinade acts as both a tenderizer and flavoring.The tough fibers that make up the meat are broken down thanks to the acid in the vinegar, creating a tender melt in your mouth cut. Since beef is a bit tougher than chicken , it pays to have a strong acid in marinade such as wine vinegar or red wine itself.This kind of bath is perfect for a brisket, a thick cut that is often grilled. A great marinade for it is one that has both wine and  red wine vinegar. Lemon juice can also be added for more tenderizing. As for flavoring, try robust spices such as cayenne pepper and dried mustard. Steak , another barbecue favorite also gets a hearty marinade in the form of red wine vinegar mixed with Worcestershire sauce tempered with olive oil.Oregano and thyme are the herbs used for flavor. Barbecue sauce can also be used for red meat too.It's sweeter, but still has the same effect thanks to the addition of apple cider vinegar which also acts as a tenderizer.A rub isn't considered a marinade because it's not liquid .It can be added to a barbecue sauce however as an ingredient to a marinade.

Remember that what works for a steak and brisket may not work for chicken. Those robust baths of wine and red wine vinegar may turn poultry into mush. Stick with lighter acids such as lemon, lime or even orange juice. Rosemary can be used as the flavoring along with oregano. Many people love the flavor of lemon pepper chicken and it can be replicated in a marinade. Use freshly cracked peppercorns along with a third of a cup of lemon  juice. Since this produces a delicate flavor use a delicate herb such as dill to round it out. Fowl can work well with any fruit so think about a pineapple marinade that also includes honey and soy salt for a kick of savory. Orange juice based marinades can  also liven up  a barbecued chicken. Use freshly squeezed mixed with olive oil and hot sauce for a real kicky marinade. It can work with fish and pork too. What about veggies? Should they be marinated? Absolutely!Even veggies such as mushrooms can be tenderized for delicious chewiness.Start with balsamic vinegar mixed with olive oil and then throw in fresh ground pepper and basil for flavor.It's usually a three to four hour soak before grilling You can also
 sub in fresh rosemary or parsley for the basil for an entirely different taste.

A good marinade makes for a good barbecue. Just remember that the heartier ones are more for red meat while the lighter ones will suit poultry just fine. It'll make for a delicious grilling season , full of tender, delicious cuts.

Your Healthiest Party Ever

new Year's Eve parties are rarely known for their healthy and low calorie foods and drinks.Yet you can be a concerned host and actually serve nibbles and shots that are good for your guests.These are not only beneficial for the waistline but also for the psyche too.None will wake unfeeling either bloated or even hung over. As I've always stated a party is defined by its' foods.Party foods should be fun and full of flavor.They don't have to have empty calories and fat.One of the easiest dips to make is salsa.It's also chockfull of vitamins and minerals.Start with tomatoes and onions.You can add corn or scallions for some thing different.Some add mangoes too.Serve with whole wheat tortilla chips.Dips can also be healthier by subbing in plain Greek yogurt for sour cream.Kabobs ,always a party fave can be made with grilled chicken or shrimp. Add peppers and eggplant for variety. Asian style appetizers are always a good choice.Start with shredded chicken and fill with carrots,Ginger and carrots. Use regular lettuce for the exteriors .This can be served hot because it just takes five minutes to cook and create.A variation of lettuce cups which is just putting scoops of the chicken mix into whole lettuce leaves.Mini pizzas are also good.Try whole wheat pita as a base and fresh tomatoes instead of sauce. Drinking and toasting are a New Year's tradition.Yet too much can cause tremendous damage.What you can do is sub in the non alcoholic ciders and champagnes(yes they do exist). if not think about spritzers.This is taking any wine and combining it with seltzer. Red wine on it's own is chock full of antioxidants. You can make it less alcoholic by loading it with ice and letting the ice melt.Another idea is drink liquor.It's low in calories.Surprisingly most martinis are also low in calories as are gin and tonics.For safety ,add just a hint of gin and go heavy on the tonic.For beer drinkers have lite beers handy.However the healthiest and sanest drink for the New Year's is a flute of flavored seltzer with a twist of lemon. Also have black coffee ready for those driving home in the early hours. A New Year's party should have special food and special drink.Start it off right with healthy food and drink.It'll be a great way of starting the new year right.

Delicate and Cool Peach Dishes

Peaches are one of those warm weather treats that work well in every dessert.They are sweet but not overpowering ,juicy ,but not so much.The Italians know what to do with them especially during these sweltering times.Turn them into cool and elegant desserts, perfect ends to a summer 's late supper. Dave Tanis explored this in yesterday's City Kitchen column in yesterday's New YorkTimes Dining section.He has a couple of recipes perfect for the current crop.The first is the sheerly simple bath in red wine.Use a medium red wine along with sugar.For bite Mr. tanis gives the fillip of freshly ground black pepper along with Ginger and nutmeg.This cuts down on the sugar and makes the dish thoroughly refreshing.You can add a few blackberries ,as the recipe suggests, for color and variety. The second ish is a bit more labor intensive but still tasty.It is the absolutely heavenly zabaglione mixed with the peaches.Zabaglione or sabayon as the Piedmontese call it , is an ethereal blend of egg yolks,sugar and Marsala wine.This is whipped into a froth as it cooks in a bain marie or double boiler.The custard is then poured into individual frappé or coupe dishes.The peaches are layered on top until they lightly sink in. This is the time for ripe , juicy peaches.Try them in an elegant Italian style either with a cold spiced wine bath or gracing a dessert glass of sabayon.These are two ,chic yet simple ways to have this gem of the season.

Winter Salads

Even though it's December you can still have a nice salad.It's a great alternatie to the usual hot soup or sandiwch fare most are eating.Besides there's nothing like a refreshing cool dish to revive you after a morning of X-mas shopping or after a  night of heavy eating.A homemade salad is a great perk during this season.

Salads can be made with a variety of different ingredients or just one. This is the season for cabbages and they can be shredded into a tasty main dish, If you want to make it more substantial, then added shredded cooked chicken along with water chestnuts .This is also the season for avocadoes.Use them, not in guacamole but a simple , refreshingsalad  where they're cubed and dressed with a vinaigrette.Another winter favorite, celery  can also be treated the same way as can be fennel. You can also mix these two for a tasty salad. Mixed salads are also good, Add some canned veggies such as corn niblets, string beans and beets.

What kind of dressing goes well with a cold weather salad? You can always go with a mayo based one.You many want to rethink that though if you feel heay and bloated after all those holiday buffets.A simple dressing is always the best because it brings out the veggie's sharp, earthy  flavors
have simple mixes of just olive oil blend with a red wine or apple cider vinegar.Toss in a small pinch of sea salt and freshly ground pepper.You can add some dried Rosemary or oregano if you want more taste. Even though it's the holidays , you can still indulge in a cool light salad.It's great antedate to all those hot , heavy holiday meals. Having greens now makes perfect sense, and a perfect alternative during these crazy days.

What Goes With The Holidays?

This is the time of year when alcohol is needed -even if it's in small doses. Serve only champagne or wine at a holiday sit down dinner. What about those holiday buffet parties? Do you go for mixed drinks or rum punch? Do most situations call for a bartender and a well stocked liquor cabinet?


For Christmas Eve and definitely New Year's Eve, champagne is in order. Again I'm a big Prosecco fan so that's what I would recommend. It's not as sweet as Asti Spumente or other sparkling wines.it's light and lemony- just the right taste to go with overly flavorful appetizers and hors d' oeuvres. I also would recommend it at a Christmas Eve dinner if you' re serving turkey. chicken , or veal,. For a Christmas dinner, of course, there are the wines. Roast beef and crown rib deserve to be accompanied by a hearty red. Fish, such as a sole in meuniere sauce should have a white wine such as sauvignon blanc. If you have an olio of different meats such as red meat, white meat and fish then put out a few bottles of different wines for you and your guests.



Holiday parties are another animal. A lot of people are just satisfied with a glass of Pinot Grigio or Merlot. Then there are the cocktailers who want to try every "tini" out there or any variety of mojito. To make it easier on yourself limit your selection. This way you wont have guests (and yourself sick with a cornucopia of different mixed drinks. if you know what your crowd likes then stock only those liquors. Another easy way out is just create a punch. Champagne punch is the best. One of my favorites is frozen strawberry concentrate mixed with an Asti. You can also create a rum punch if you;re serving heartier fare. Just remember that some people may not be into any of this so still have bottles of wine and liquor on hand.

It;s hard to decide what to drink with holiday fare. It's best to stay with the basics such as wine and champagne. Add liqueurs and mixed drinks along with the many punches if you want something different. Just remember that any kind of drink is the best one for toasting the holidays.

Get Stewed

November’s chilly days call for a nice stew. It’s the perfect and the easiest meal to make for these cold days. You can add as much or a s little as you want. It can be chicken, beef, fish lamb or even vegetarian. Stew is a perfect dish to customize and make your own.

Stew has been around for millenniums. It was first mentioned in ancient Rome‘s by Apicius and or Taillevent wrote about ragouts in his Le Viander cookbook. The English a nd Irish have been making hearty lamb and mutton stews for centuries. These recipes were brought to America where colonists enjoyed Brunswick stew. This was a robust mix of squirrel, rabbit ,pork and beef along with corn, tomatoes and onions. Today the squirrel is omitted but okra and peas are added in for extra flavor.

Today’s stews are just as interesting to whip up. What’s even better is that you can make it in the morning and pop in into a slow cooker for your evening meal . By the time you come home from work, voila - a nice hot dinner! You can vary your stews with red wine for a more French taste or paprika for a Hungarian goulash vibe. Also you can top with a quick Bisquick crust or make dumplings to add to the stew’s richness. If you feel your stew is too ‘thin” then add some barley to thicken it.. Another good thing is that stew is reheatable and makes for good leftovers as well.

This is the perfect season to create a hearty stew. You can use tried and true recipes such as Brunswick or your own creation to come up with a rich and flavorful dinner. Either way a hearty , hot stew is the best way to chase away November’s chills and frosts.