From Faith: Connecticut Metabolism doctor Reza Yavari loves his morning omelet, which is high in protein and delicious; that I can assure you since I make it, too. Reza inspired me to try it after he explained how easy it is, thanks to using jarred salsa. A formal recipe isn’t even required. You can use egg […]
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Metabolic Doctor on Eating for Weight Loss
Since this is the season for thinking about shorts and bathing suits in June, we decided to offer you a helpful conversation Faith had on weight control with Connecticut Endocrinologist Reza Yavari, a specialist in metabolism. In this conversation he busts diet myths, talks about new weight-loss drugs that he likes, and helps us understand […]
Video: Who’s Making Those Store-Bought Rice Paper Rolls?
From Faith: They’re paper-thin. You can buy them in supermarkets or specialty stores. And you wrap them around chopped vegetables, meat, and add sauce. Summer rolls are among my favorite things to eat, and absurdly easy to make; I simply can’t get enough of them. I’d always imagined that rice paper wrappers were made only by […]
Special Gift Suggestion: Vintage Pol Roger Champagne
From Faith : I was excited to learn that Union League Cafe in New Haven had begun serving Pol Roger champagne by the glass, especially considering that the French-inspired restaurant is just a leap across the New Haven Green from our studio. My plans went like this… I’d make the next business meeting there, and I’d […]
Orecchiette with Shrimp, Rosemary, and Green Olives
The pasta “orecchiette” simply means “little ears,” and that’s exactly what they look like once cooked, indented just enough to catch a bit of shrimp, herbs, wine and chicken stock in every bite. This is one of Ben Pollinger’s simpler recipes from his cookbook, School of Fish. (He’s executive chef at NYC’s Oceana.) We like […]
Cocktail: Chartreuse Hot Chocolate
While we were cruising around for grownup hot chocolate drinks, I stumbled on a great recipe from Frederick Wildman & Sons, the importers of Chartreuse, a secret concoction of alcohol, cloves, angelica, fennel, hyssop, pine etc. (From France, Chartreuse comes in green or yellow, each with a slightly different flavor profile.) If you buy a […]
