FOOD 101: Food Fillers

Avoid puffy white bread, made with potassium bromate. And read this book! Photo courtesy Beacon Press.   The website Healthcare Management Degree sent us the 411 on food fillers, and we’re happy to pass it on. You can also view it in infographic form. Their article, called “Food Isn’t Food Anymore: The Frightening World of…
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RECIPE: Figgy Blue Cheese Bacon Bites

Bacon, blue cheese, figs and…Fig Newtons! Photo courtesy Litehouse Foods.   Here’s what we’re making this weekend to go with Olive Oil Martinis: Figgy Blue Cheese Bacon Bites. The recipe was developed by Jennifer Fisher for Litehouse Foods. You can see the whole photo spread here. These appetizers are simple to make from just four…
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TIP: Ways To Add More Flavor To Food

Caperberries or capers (capers are the flower bud of the plant, caperberries are the fruit with seeds inside) are brined and thus contribute saltiness as well as flavor to dishes. They and other ingredients (olives, soy sauce, etc.) reduce the need to add table salt. Photo by Elvira Kalviste | THE NIBBLE.   Today’s tip…
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RECIPE: Kimchi Fried Rice

Enjoy this for breakfast, lunch or dinner! Photo courtesy Yotel New York.   Kimchi or kimchee is a traditional Korean fermented vegetable dish, the most common side dish in Korean cuisine. It is also a main ingredient in many popular Korean dishes, such as kimchi stew. Kimchi has always been made year-round, but in earlier…
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TIP OF THE DAY: Asian Pears

In the spring, when the blossoms fall from the Asian pear trees, the nascent pears are the size of peas. Now, at harvest time, many are as large as croquet balls, some varieties the size of softballs (and yet low in calories—about 50 per 4 ounces). If you see a red and white Subarashii Kudamono,…
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