By RonDonSD McDonald’s and other large chain restaurants will have to count calories starting July 1. You know the old half-funny punch line that goes, “I was told there would be no math?” Get ready … Read More
Swine Flu By Any Other Name…
Can’t blame the hog industry for being up in arms about labeling the new virus “swine flu.” The Obama administration, determined to rev up the economy, responded to hog farmers’ concerns by switching to the … Read More
Pork—The Other (Mrsa-Tainted) White Meat
By Dina Eliash Robinson The good news is that we can always find one or more tasty substitutes for tainted foods we’re warned to avoid. The bad news is that food freakouts keep popping up … Read More
Southwest Seafood Cocktail
Serves 2 (Where possible, use organics) 10 ounces of assorted seafood – lobster, lump crab, scallops, cooked and chopped 4 jumbo shrimp, cooked 1 cup of vegetable cocktail juice 1/3 cup of tomato juice 1 … Read More
Peanut Alert
By Dina Eliash Robinson The outbreak of salmonella typhimurium at the Blakely, Ga.-based Peanut Corporation of America in mid-2008 either completely slipped by the private inspector hired and paid by the company to check the … Read More
Food As Medicine
By Helene Berk, M.Ed., R.D. Following Hippocrates’ advice to “let food be your medicine,” here are a few tips on therapeutic cuisine. Whatever your condition, putting the right fuel in your system can help the … Read More
Dining Out On A Tight Budget
by Catharine L. Kaufman One of the more benevolent effects of the deepening economic crisis is the trend toward home cooking. But that doesn’t mean that you must completely give up the social, romantic or … Read More
SUMMER SIPS
To whet your whistle and put you into a summer state of mind, The Kitchen Shrink recommends her… (1) Tequila Mockingbird (a grown-up Slush that resembles a frozen Tequila Screwdriver) and (2) Banana Blueberry Brain … Read More
Herbed & Spiced Oven-Baked Salmon
Yields 4 to 6 portions (a) Rinse briefly under cold water your freshly bought 4 slices of salmon filet (1 and ½ to 2 inches wide), or cross-cut salmon steak. Place on a glass, porcelain … Read More
The Skinny On Fats
By Catharine L. Kaufman — a.k.a. The Kitchen Shrink We’ve come a long way from the days when fresh bread dunked into chicken or goose fat was considered to be a healthy treat; or when … Read More