What do shrimp, salmon, avocado, and Boston lettuce have in common? They’re all smooth — in the case of avocado, downright creamy — and full-flavored, and when you put them together, you get a very tasty, quick, well-balanced meal. (And since the salad is served cold, it’s also a great way to use leftover cooked [...]
Just before I slipped off to sleep last night — a surprisingly sound one considering that I’d just watched another two episodes of my new favorite show, True Blood — I had a culinary ephiphany: the term “leftover” needs to be revamped. (Pun intended.)
“Leftover” sounds distinctly unappealing, doesn’t it? I mean, who wants what’s left [...]
“Arctic Char,” the sign said. I was standing in the fish market and looking a bit sideways at a fish that was shaped like a trout but was nearly the color of wild salmon. “Is that the char?” I asked the fishmonger. “It looks like a cross between trout and salmon!”
“That’s exactly what it is,” [...]
When I give my health talks/presentations, people often ask me about supplements: Do I take them? Can I recommend any in particular? My answer is that I’d rather have a lush meal than take a pill. (“Lush,” by the way, refers to the quality of the ingredients, not the mode of preparation. “Lush” is [...]
You may have encountered spring roll wrappers at a Vietnamese restaurant–they’re usually listed under “Appetizers” and are served with a filling of rice and raw veggies. (The pliable, somewhat-sticky wrappers contrast nicely with the crunchy interior.) Though we don’t generally encounter them outside of this setting, there’s no reason why you can’t use them for [...]
