The Secrets to True ‘Cue

2017-05-19T00:20:12+00:00 1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet) Loading...

No type of cooking inspires as much passion, competition, obsession, and plain old American hometown pride as barbecue. Chef Kurt Michael Friese, our Iowa aficionado, shares his secrets to true 'cue.

Learn to Love Your Vegetables

2017-05-19T00:20:12+00:00 1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet) Loading...

A few years back, I interviewed Mollie Katzen—the vegetable guru—for a profile in Prevention Magazine and she spoke about a concept that really resonated with me. She talked about teaching to love vegetables rather than just telling people to eat more of them and—flash—I realized that the shift from ‘gotta do’ to ‘want to do’ was precisely when everything changed for me.

Time For a Gut Check on Organic?

2017-05-19T00:20:12+00:00 1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet) Loading...

It seems to me that this is a good time for a gut check. Not an extended analysis or time spent poring over the latest studies—we’ll forever be inundated with contradictory data from varying sources—but a simple, 30-second reflection on how you feel about the chemicals you put into your body.

Pearled Barley Risotto with Peas, Pecorino & Prosciutto

2017-05-19T00:20:12+00:00 1 Star2 Stars3 Stars4 Stars5 Stars (17 votes, average: 4.00 out of 5)
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Pearled barley yields a creamy, toothsome risotto. And here’s your language lesson for the day: The Italian word for barley is orzo (not to be confused with the rice-shaped pasta of the same name), and risotto made with barley is called orzotto. Yes, we probably should call this orzotto, but most people will think of this as risotto. In any case, it’s delicious by any name. This recipe also would be tasty with pearled farro (labeled farro perlato) if you find it at gourmet markets, in which case, this would be farrotto.

Process Your Food Personally

2017-05-19T00:20:12+00:00 1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet) Loading...

In a day when so much of our food is delivered to us pre-cut, pre-made, pre-cooked, I would argue that we’re neglecting ourselves. A meal can be a full-on amusement park of an experience if we let it be.