Archive | April, 2011

SIMPLE CRISPY TACOS

At the time I got pregnant with my oldest daughter, I was working for Marion Cunningham, the proverbial fairy godmother of home cooking. She wrote the current edition of the Fanny Farmer Cookbook, along with a slew of other books. She was the best home cook I’ve ever met. Among the major perks of the […]

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HOMEMADE BREAD CRUMBS

My bread basket always seems to have the tail end of a loaf or two going stale. It sort of kills me to toss quality bread in the compost. When I don’t have the time or wherewithal to work it into a meal — French toast, a savory bread pudding, croutons for a salad – […]

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GIVE YOUR KITCHEN A SPRING GREENING

Béa Johnson, a mother of two living in a suburb just north of San Francisco, runs what she calls a “zero waste home.” After reading about her in this issue of Sunset Magazine, I found her to be both inspiring, and a little fanatical. Béa has become so devoted to eliminating garbage from her home, […]

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6 FRESH IDEAS FOR LUNCHBOX VEGGIES

I’ve been thinking about school lunch more than usual this week in light of the hullaballo over a Chicago school principal banning children from bringing sack lunches from home. Preparing school lunch is a lot of work, and packing a nutritious one, even more so. Vegetables are one important element that often gets overlooked. And […]

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STEAK ON ARUGULA WITH PARMESAN AND BALSAMIC

Few folks know their beef like they do in Argentina. On a family trip there a few years ago I was talking to a local about the famous Argentine cattle. When I asked him what makes the beef so delicious, wondering aloud what the cows eat, he looked at me like I was nuts. “What […]

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WHOLE LOTTA LOVE BARS

Cooking is my therapy. It always picks me up, calms me down, and makes me feel creatively quenched. Sometimes eating is a little therapeutic, too. I know, I’m a dietitian, which means I’m only supposed to eat perfectly portioned, nutritionally balanced meals, and only when I’m supremely hungry. But occasionally, cooking, and eating are for […]

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TIPS FOR GRATING PARMESAN

Parmigiano Reggiano, the gold standard for quality aged Italian cheese, is a staple in my house. There’s always a couple of hunks of the stuff in my fridge. When I need to grate more than a few shavings, I save time and elbow grease by pulverizing it in the food processor, no grating attachment necessary. […]

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