Dee McCaffrey is an organic chemist, nutritionist and now author of The Science of Skinny Cookbook, filled with recipes for delicious dishes, free of synthetic chemicals. She gives us tasty herb-crusted salmon… smokey tomato soup… sugar-free banana bread… the mint chocolate bliss smoothie… No deprivation diet here… and Dee’s gone from obese to slender and stayed […]
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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 […]
Comfort: Dinner Salad with Goat Cheese Honey Poppers
From Faith — Picture this… a big salad with greens of your choice, dressed with a balsamic vinaigrette and topped with Goat Cheese Honey Poppers; softened goat cheese rolled into balls and mixed with herbs and honey, then pan-fried to a crisp in a little oil. They’re warm and oozy on the inside, offering the tang […]
Halibut with a Dreamy Beurre Blanc Sauce
In one bite we were offering ohs and ahs as we took our first bites of Halibut Beurre Blanc, prepared for us by Chris Prosperi from Nina Planck’s The Real Food Cookbook. While it sounds fancy because of the French reference, it’s a simple butter and white wine sauce that would make any piece of […]
Slow-Roasted Holiday Turkey
No roast desiccates more easily than a big-breasted turkey—it’s a multidimensional anatomy problem. Turkey breast meat is finished cooking 10°F/5°C lower than the leg meat, so it is nearly impossible to get them perfectly cooked simultaneously. Miraculously, at least in its simplicity, the problem disappears when you slow-roast. By setting the oven temperature between the […]
Slow-Cooker Turkey Chili with Dark Chocolate
What makes a chili unforgettable? When the meat and the right combo of spices are cooked slowly enough to make them melt into the sauce. This is the recipe that makes that happen, and the unsweetened cocoa powder addition is masterful, adding dark, dusky flavor. I first discovered this recipe in Cooking Slow, by Andrew […]
