Research news and views on preventing and surviving cancer
Author: Dana Jacobi
Dana Jacobi takes a fresh look at deliciously healthy food. Her Something Different recipes are inspired by local produce, the seasons, and bold ethnic flavors. She is the author of fifteen cookbooks, six for Williams-Sonoma. Cooking Light, O:The Oprah Magazine, The New York Times and many other publications have featured her articles. A devoted teacher, her classes feature recipes along with technique, also a frequent subject in her personal blog at danajacobi.com, and in her books. She lives in New York City where she shops its many Greenmarkets and loves exploring the city’s varied neighborhoods. She is also an addicted knitter.
“Let’s keep it nice and easy.” I’m with Frank Sinatra on this, in cooking as well as in love. To give fish big flavor, pan-searing filets coated with crushed black peppercorns is as nice and easy as it gets. Good for salmon and swordfish, it turns even bland tilapia into a treat. (Chicken cutlets and a lean cut of beef like iron steak like it as well.)
Chefs who obsess about ingredients go on about salt, specifying when to choose coarse or fine-grained salt and whether to use kosher, sea salt—and from which waters—or pink salt from the Himalayas. On pepper, “freshly ground” is pretty much all they say. Read more… “Nice and Easy, Fresh Peppers with Fish”
Ambrosia is a sweet Southern dessert most often served around the winter holidays. But frankly, my dear, I see it differently. My version transforms this dessert into a slightly savory summertime main dish salad.
As in traditional ambrosia, I use orange and coconut, but I skip the third historic ingredient, sugar. And what about the marshmallows and maraschino cherries that all you Scarletts and Rhetts recall?
Thank goodness for air conditioning and iced tea. I could not get though this summer’s sizzling, lingering heat without them.
Happily, my work lets me be indoors most of the time. Being comfortably air-conditioned, it’s an effort drinking enough to stay hydrated because I forget that when air conditioning pulls out moisture, it dehumidifies me as well as the air. Since drinking water bores me, this means creating enough variety to keep drinking, both indoors and when outside, and without adding too many calories. Read more… “Chill Out With A Green Tea Mint Cooler”
As in traditional ambrosia, I use orange and coconut, but I skip the third historic ingredient, sugar. And what about the marshmallows and maraschino cherries that all you Scarletts and Rhetts recall?