Salt
In the 1920s, table salt manufacturers began to add iodine to their product to prevent thyroid deficiency problems in the mid-West. But salt has so much more character than the stuff that is made to flow so freely out of the box it's worth seeking out more special stuff.
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Chew On This: Too little salt bad for the heart? - 27 May 2008
Remember the ‘Butter bad, margarine good – oops, wrong: margarine bad, butter good’ debate? Now salt is the victim of contradictory research. Studies have shown reducing salt intake could cut the long-term risk of cardiovascular disease by up to 35 percent. Last week, the Journal of General Internal Medicine reversed that conclusion, saying too little salt could increase the risk of CVD. read more...
Basil oil - 17 Nov 2007
Though this recipe is only one element in Tony Conte, chef of The Oval Room's recipe for Maine Peekytoe Crab Salad with Pickled Peaches and Thai Basil, it's worth making alone for drizzling over white fish or summer tomatoes or as a sauce for angel hair pasta. read more...
Fennel, Chili & Rosemary Roasted Berkshire Pork, Seckle Pears & Fingerling Sweet Potatoes - 16 Nov 2007
It's really worth seeking out pork from a heritage breed for this recipe from Robert Weland that's especially good in the fall. But don't miss out on trying it just because you can't find it. It will work well with a regular supermarket roast. read more...
Shrimp with Garlic and Chilies - 6 Nov 2007
If you're looking for a dish that will spark interest in your guests yet only take minutes to produce, this mildly spicy (you're in control) Indian recipe from Chris Payton, owner, and Casey McQueen, co-chefs of the Curry Club's recipe could be it. read more...
Salty tale - salt explained - 5 Oct 2007
In the 1920s, table salt manufacturers in the U.S. began to add iodine to their product to prevent thyroid deficiency problems in the mid-West. These days, purist (or pretentious?) foodies like their salts unrefined and in a myriad of mineral colors. read more...
Graham Bartlett is executive chef of Zengo, where you can find almost everything from ceviche to sushi. He caught the “food bug” while traveling with his parents in Mexico. But Paris, not the States nor Latin America was where he went to learn the culinary arts.
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