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Author Archives: kinetic
Oven-Braised Leeks with Orange and Fresh Thyme
Leeks are considered “indispensable” in European kitchens in France, Belgium and the Netherlands. It’s a vegetable I grew up with because my Swiss mother always loved to cook with them. She still does today. While they’re available year-round, leeks are … Continue reading
Posted in Recipes
Tagged cooking leeks, leeks recipes, Marie Simmons, Mark Peels, preparing leeks
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Grilled Artisan Bread w/ White Beans and Wilted Greens
Joyce Goldstein is the only person I know who can talk about how to make a white bean sexy. The award-winning chef and cookbook author recently demonstrated how to “sex up a bean.” Joyce’ s grilled Pugliese bread with white … Continue reading
New U.S. Olive Oil Standards Meant to Combat Bogus EVOO
Big news out of Washington: Uncle Sam has adopted landmark rules meant to ensure the bottle of extra virgin olive oil you buy at the store is genuine and not some fake EVOO. The U.S. Department of Agriculture last week … Continue reading
Mother’s Day Menu: Steak w/ Chimichurri & Almond Cake
I’m headed to the East Coast for business. While I’m there I’m hoping to visit my mom for Mother’s Day. With next Sunday in mind, we’ve put together a do-it-yourself menu that’s easy enough to prepare for the mom in … Continue reading
Bow-Tie Pasta with Crab Puttanesca
My love for crab dates back to the time I spent living in Annapolis, Md. Add pasta, particularly one with a spicy Italian riff, and I’ll even go without dessert. This is a variation on the classic Italian dish spaghetti … Continue reading
Filtered vs. Unfiltered Olive Oil: What’s the Difference?
Here’s a topic I get asked a lot about: unfiltered versus filtered extra virgin olive oil. What’s the difference? Why filter EVOO? Which tastes better? Do you filter your extra virgin olive oil? (No.) I’ve fielded these questions upwards of … Continue reading
Olive Oil May Be Key to Med. Diet’s Benefits – Study
Consuming good quality olive oil may help stifle genes in your body that can trigger the kind of inflammation that produces heart disease, a study suggests. The finding may partly explain why people who eat a Mediterranean diet are found … Continue reading
James Beard Award Winning Pastry Chef’s Apple-EVOO Cake
We first met Emily Luchetti last fall when she was handing out her own gourmet ice cream sandwiches deliciously flavored with cardamom. The professional pastry chef was among those serving exquisite dishes for a stand-up luncheon at the Culinary Institute … Continue reading
Fran Costigan’s Orange Almond Olive Oil Cake
Pastry chef Fran Costigan specializes in delicious dairy-free desserts. We’re happy to be able to add another one of her creations to our recipe collection. Costigan— a culinary instructor at the Natural Gourmet Institute and the Institute of Culinary Education … Continue reading
