The Boston Globe
For dinner, too, eggs are a reliable comfort food
They’re baaaack! Eggs that is. Denigrated for being high in cholesterol, eggs seem to be regaining their Grade A status. Sunnyside up or down, there is no more throwing away the yolk and making that pale substitute: an egg-white omelet. Diets like Atkins and South Beach tout protein, protein, and more protein. We all know …
Read moreAlong with your cod, a side of controversy
The North Atlantic cod is the fish for which Boston is famous, the one after which the Cape is named, the main ingredient in our fish chowder. According to Mark Kurlansky, author of “Cod, a Biography of the Fish that Changed the World” (Penguin), the control of cod also has led to war and prosperity. …
Read moreKorean scallion pancakes a savory comfort food
Kyong Ok Lim pokes her head out the door of her shop, New York Oriental in Cambridge, and looks up at the darkening sky. She says it’s on days like these that Korean families wish for scallion pancakes. Rain or shine, however, on Saturdays Lim is in the kitchen in the back of the shop …
Read moreZappin’ the Apple
Traditional methods for baking apples take almost an hour, but how about zapping an a apple for a simple dessert or a sweet start to your day with breakfast? A micro-waved apple takes only minutes — a great impromptu treat during apple season. You can even make an individual serving of fresh warm applesauce – …
Read moreFeeding on the many flavors of Stockholm
STOCKHOLM – Situated in an archipelago of thousands of islands, Stockholm is one of the most beautifully situated capitals in the world. After long winters, its frozen waterways are finally cleared of ice floes, and its tour boats ferry visitors in and out of its many harbors. By late March, it is warm enough to …
Read moreBeauty secrets? Check the fridge — Make skin cream and a snack, too
Sometimes it’s OK to have egg on your face – or banana or yogurt or apricot or avocado. Just call it a food facial. Facials at salons can be expensive, great for a birthday present for a friend, maybe, or a splurge for yourself. Instead, consider shopping for your salad and your beauty at the …
Read moreLoad up your plate with regional Italian delicacies at a ‘sagra’
MAGLIANO, Italy – There you are, dining al fresco on a warm summer’s eve in the Italian countryside. Plates of the ”gastronomia tipica” (local dish) are splayed out before you, and a pitcher of hearty wine is being passed your way. You are engulfed in a lively, informal atmosphere. The flow of food and conversation …
Read moreThe open-faced sandwich: a savory slice of Danish culture
Somewhere between the canape and the sandwich lies smorrebrod, an icon of Danish cuisine. Literally ”bread and butter,” the smorrebrod is crowned with all manner of fish, meats, cheese, vegetables, spreads, and edible garnishes. Open-faced sandwiches are popular all over Scandinavia, but the Danes have taken them to high art.Where the canape is eaten in …
Read moreTime to step out of the box and make your own crispy crackersThey won’t steal limelight from spreads
Munching away happily on a variety of crackers gathered in a basket, a friend was incredulous when informed they were all homemade. ”Get outta town!” she exclaimed. ”These are awesome!” If you can make cookies, why not crackers? According to Merriam Webster, a cracker is ”a dried, thin, crispy baked bread product that may be …
Read moreA pumped-up energy-drink industry flexes its muscles
”Party like a rock star.” ”For energy that lasts.” ”Xapp your mind, Xapp your muscles.” ”Vitalizes body and mind.” Amp, Monster, Adrenaline Rush, Red Bull, XAPP: Are we talking about heavy metal bands here? No, these are the latest entries in the exploding energy-drink market, replete with fan clubs. What their devotees are cheering about …
Read moreAebleskiver, Denmark’s answer to the doughnut
COPENHAGEN — Ask any Dane or Danish-American about aebleskive, and you’ll be treated to broad smiles. Aebleskiver –literally ”apple slice” — is a pancake puffball that rarely contains the apple tidbit originally tucked into its center as a sweet surprise. But the name, pronounced ay-bla-skeever, has stuck. Gone in two bites, this traditional Danish dessert, …
Read moreFor vegetarians, creativity and nutrition knowledge are key
”My favorite food used to be Chinese spareribs,” says Reuben Solomon, 13, of Lexington. ”That is, until I realized I had ribs, too. I think I was 9 and I haven’t eaten any meat since then.” Reuben does drink milk and eat eggs. That makes him an ovolactovegetarian. When someone says, ”I’m a vegetarian but …
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Bento:Build a Better Lunch
Debra Samuels, bestselling author, food writer and cooking instructor, wants to give the American lunchbox a makeover. In the chapter on “bento,” the traditional Japanese lunch box, in her upcoming book, My Japanese Table, Debra encourages the use of color, texture and taste to create healthier and more visually appealing meals.
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