After graduating with an M.B.A. from Stanford, Northern California-born Kathy Strahs has gone on to earn her culinary stripes in the art of Panini-making. In her new book, “The Ultimate Panini Press Cookbook,” (Harvard Common Press), Strahs will help you navigate your way through panini paradise to get the best and most out of this kitschy concept.
Here are some interesting tidbits I collected this summer, although you can use them for all seasons to become an informed foodie, staying safe and healthy.
Chances are a majority of back-to-school lunch boxes will contain a peanut butter and jelly sandwich, especially since (statistically speaking) the average American child will consume more than 2,500 of these iconic duos before they graduate high school.
The mighty green warrior with Herculean healing powers has shoved leafy cousins to the produce sidelines. Kale rocks and has been popping up in everything from chilled soups and salads to crispy chips and pizza toppings. Here’s why. . .
One would think that national holidays are reserved for commemorating momentous events. However, in our foodie culture even s’mores and banana splits are feted with a national holiday — they share the limelight on Aug. 10.If we are to go ape over the banana split, let’s at least do it in style. I propose creating an adult version with an assortment of liqueurs. For the kids, a combination of their favorite toppings works.
When mind-body medicine man and spiritual guru Deepak Chopra, M.D., aligns with the venerable power team at UCSD’s Center for Integrative Medicine, you get a holistic prescription for healing from the inside out.
It’s Chanel No. 5 to the culinary world, fried bacon perfumes a room like no other food. Traditional and trendy at the same time, bacon continues to pop up in foods you’d never imagine having even a nodding acquaintance with it! Think Ben and Jerry’s Bacon Bacon ice cream, baconnaise and cupcakes. These days, even if you’re vegan, cholesterol-conscious or kosher, you can still enjoy the essence of beloved bacon in the guise of alternatives.
Although these seedy squashes thrive year round, the refreshing cucumber is the quintessential symbol of summer. It cools the palate with a thirst-quenching burst of fresh flavors reminiscent of melon and grassy herbs. This multi-tasking gourd works just as well in chilled soups and salads as in smoothies and sorbets. Here’s a primer to get the best out of this divine fruit of the vine.
It’s hard to believe that such a succulent food is actually a vegetable, not a fruit. Watermelon is a vine-growing gourd, a close sibling to the cucumber and pumpkin, and belongs to the botanical family Curcurbitaceae. Even though these melons contain 92 percent water, they are packed with a mother load of nutrients including immune-boosting Vitamins C and A, stress-busting B1 and B6, potassium, magnesium, copper and fiber, and the richest source of lycopene, (red-fleshed) even surpassing the mighty tomato as prostate’s best buddy.
Ice has been used to put the chill on food and drinks, and ease bruises, shiners and pulled muscles for thousands of years. Today it’s a bed for fishmonger’s best choices, a soda fountain’s common denominator, coffee’s new summer accessory, and a key ingredient in low-fat, lactose-free dessert options. Now, thanks to the modern cocktail culture, creative mixologists, talented ice sculptors and shaved ice vendors, frozen H2O has shaken up the culinary world.