Rinse the chicken breasts under cold water and pat them dry. Generously season them with salt, pepper, and rosemary. In a large skilled over medium-high heat, warm 2 tablespoons of the olive oil. Put the chicken breasts into the pan and cook for about 5 minutes on each side to brown. Remove and…
Food fads come and go, giving most people the mistaken impression that nutrition science changes daily, when in fact the basics of good eating are quite well documented. If you believe everything you read on the internet and in the popular press, the latest truth is that we should all be…
Bring a large pot of water to a boil. In a small bowl, marinate ¼ of the tomatoes with 1 tablespoon of olive oil, 2 julienned basil leaves, and salt and pepper; set aside. In a blender, process the almonds, garlic, 5 tablespoons olive oil, salt, pepper, and cheese. Add remaining tomatoes and…
We loved these articles from the International Pasta Organization so much, we had to adapt and repost them here. Click here to visit the IPO’s Pasta For All website. Debunking Five Pasta Myths Myth #1: Pasta is from China. False: Marco Polo introduced pasta to Italy from China A legend,…
Place carrots, salt, olive oil, and orange juice in a medium skillet or Dutch oven. Cover and cook over medium-high heat until they begin to steam. Continue to simmer until tender, 4 to 5 minutes. Stir in orange peel and continue to cook uncovered until the orange juice reduces to a glaze, 2 to 3…
Place prepped figs in small bowl and cover with ¼ cup orange juice (or more if needed to cover), making sure they are fully immersed. Soak figs for 1-2 hours or until they are soft. They can be soaked overnight as well. Drain figs before using them in the vinaigrette and discard the orange juice.…
To Make the Dressing: In a small bowl, whisk together the lemon juice, vinegar, mustard, cardamom, and salt and black pepper to taste. While still whisking, add the olive oil in a slow and steady stream; continue to whisk until the dressing is creamy and comes together. To Make…
In 2002, The New York Times Sunday Magazine cover featured a huge T-bone steak with the headline, “What if It’s All Been a Big Fat Lie?” The story wasn’t really about steak, it was about carbs, and this story led the world down the sad road of fear of carbohydrates.…
Preheat oven to 425ºF. On a baking sheet, season butternut squash with 1 tablespoon of olive oil, salt and pepper and roast in the oven for 15 minutes. Meanwhile in a skillet sauté leeks with the remaining olive oil until they turn golden. Add fennel and grape tomatoes, cook over high heat for…
Cookbook author and garden designer Ellen Ecker Ogden and I met when we were still teenagers, starting out at William Smith College in Geneva, New York. We next met in the late 90s, when Ellen was the co-founder of The Cook’s Garden seed catalog and we were standing in the middle of a…
We raised our eyebrows recently when a new study reported a lower risk of heart disease for those who follow a Mediterranean Diet but only in people who have higher incomes and education. Whats with that Although widely praised by the well-heeled and academic elite, the great irony of the…
It seems sitting that as the Mediterranean Diet Pyramid turns 25 years old today, it is being celebrated as the #1 overall diet (tied with the DASH diet) by US News & World Reports annual ranking. It was also named #1 in Best Diabetes Diets, #1 (tie) in Best Diets for Healthy Eating, #2 (tie)…
