Why You Eat What You Eat, written by Brown University and Boston College neuroscientist Rachel Herz, reveals the fascinating and surprising facts that influence our food consumption.
Food Notes
Use Your Paella Pan to Grill Smashed Cheeseburgers for a Crowd
Your paella pan can be used for more than making the traditional Spanish rice dish everybody loves. Use your paella pan to make smashed cheeseburgers on the grill. It’s easy, good for the pan, and you can make up to 8 burgers on a large heavy-duty pan.
Thimble Islands Bed & Breakfast: Omelette with a View
Tony Broom, host of the Thimble Islands Bed & Breakfast in Stony Creek, Conn., makes a phenomenal omelette with shiitake mushrooms, caramelized onions, and the right amount of crumbled Gorgonzola cheese.
What’s Mark Cookin’? Spaghetti with Corn Carbonara
Mark Raymond found a new way to incorporate fresh corn into a classic bacon-specked go-to pasta dish: carbonara.
Move Over Pinot Grigio, Vermentino is the New White in Town
Move over Pinot Grigio, there’s a new white in town. Try this crisp $15 Vermentino (grape varietal) from Italy’s Tuscany region.
Three Girls Vegan Creamery
You might consider Tracy Alexander—the mother and chef behind the bustling Three Girls Vegan Creamery in Guilford, CT—an artisan foodmaker. We consider her a magician.
