Healthy Ancient Food, Peasant Cooking, Etc.

Tips on BonAppetit.com
In Italy, delicious meals come from the most basic ingredients, like humble white beans. Learn how to transform one pot of beans into four satisfying meals.

Who among us hasn't been touched in some way by the current global economic crisis? The news is unavoidable, and much of it sobering. These are difficult times—but they're also interesting times. Some things, for example, haven't changed at all. We still have to eat, ...
Full Story: ...
... In Praise of Peasant Cooking; By Lori de Mori


Food on Post-Gazette.com
Quinoa is an ancient food with many benefits - Quinoa cooks like a grain, tastes like a nut and is a complete protein that is loaded with nutrients, making it a popular choice for vegans and vegetarians. It is low on the glycemic index, meaning it is suitable for diabetics, and is gluten-free, a boon for those suffering from celiac disease.

Let us now praise quinoa, sacred crop of the Incas.
The seed of a leafy plant grown for centuries in the Andes, ...
Full Story: America's finally falling for quinoa, a tasty and complete protein - and a seed that'll grow on you; By Dianna Marder


Food & Drink on the TimesOnline.co.uk
A lesson in bread making - Richard Bertinet's book on making bread, "Dough and Crust," has sold hundreds of thousands of copies. He offers tips and techniques, and shares a few of his simpler recipes.

Making your own isn't all that hard — especially after a masterclass with the bread guru Richard Bertinet.
When did you last make bread? Last week? Last year? Never? Most people love the idea, but few get round to doing it. Even those with breadmakers rarely use them: ...
Full Story: Bread winner; by Lucas Hollweg


Food and Cooking on NWITimes.com
Egg whites are good; whole eggs are better - The entire egg, not just the whites, can offer the most nutrition. The yolk is rich in vitamins A and E, folate, calcium and iron. Skeptical egg-white eaters can compromise by substituting half eggs and half egg whites in recipes for dishes such as a Mexican-style frittata.

Health-conscious cooks routinely toss the yolks and stick with the whites when preparing eggs. Good idea? ...
Full Story: For healthy, tasty eggs, don't use just the whites; by JIM ROMANOFF


Well on the NYTimes.com
The walnut is a surprisingly underrated health food. Studies show regular walnut consumption is associated with lowering bad cholesterol, raising good cholesterol and lowering risk for heart disease. In animal studies, walnuts have even been associated with slowing breast cancer growth.
Walnuts are unique among nuts ...
Full Story: Walnuts: The Original Health Nut; By Tara Parker-Pope





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The digest on what's happening in the food community is a constant work in progress, with notes of gourmet travelers, on cooking, styling, taking pictures, writing and blogging about it. (Not necessarily in this order!)

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