While browsing the New York Times, I came across something interesting – corporate gardens!   The word “gardening” often evokes images of eco-friendly, healthy, creative, people – definitely not multi-million or billion dollar companies that too-often crush local economy and healthier alternatives in favor of cost-cutting options. Read the rest of this entry »

James Beard Awards - New York came away the most James Beard  Awards at the ceremony on Monday. Surprise, surprise…

High school restaurant – A Jamaican high school has students run their faculty’s restaurant as part of their culinary education.

Looking up to Mother’s (Day) - Restaurants are hopeful that this Sunday, Mother’s Day will bring back a boost in business that is very much needed.

Coping with food allergies - The New York Times shares a story of a family dealing with food allergies in their young children and how to prepare day to day meals.

Where are they now? – New York Times takes a look at former Top Chef contestants and what is keeping them busy, or not.

Leave it to the New York Times. For years thousands of bakers have started a seemingly  endless quest for the perfect chocolate chip cookie and then one day the New York Times comes along and tells us all what it is. Well, I suppose the New York Times is a newspaper and finding the secret to making the most delicious rendition of this beloved cookie is news…But, isn’t this whole perfect chocolate chip cookie quest a matter of opinion?

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[Photo courtesy of sxc.hu]

Just a spoonful of sugar…makes your vegetables stay intact when cooking!

I learned something today from the New York Times. What first sounded like a myth was proven by many food scientists as fact: Adding sugar while cooking vegetables helps them to keep their shape and nutrients.

When you heat vegetables or fruits, their cells essentially “leak out” causing them to lose their shape. But adding sugar acts as a glue that keeps the cell structure intact for longer. Read the whole article here.

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