I confess: I’ve jumped on the chia seed bandwagon. At least when it comes to chia seed pudding.
You may be familiar with chia seeds from the chia pet craze of the 1980s.* Turns out, those quick-growing seeds are also a mini nutritional powerhouse, rich in omega-3 fatty acids, a variety of amino acids (protein), and heart- and gut-healthy fiber. Yeah, that’s all well and good, but what’s really fun about them is the way they react to liquids. Continue reading
You’ll probably get a sense of this from the recipes you’ll see me post to this blog, but I mostly like to cook simple foods using a few very fresh, seasonal, and high-quality ingredients. This definitely stems from my Sicilian heritage (Sicily is known for its simple home cooking); although my German mother did most of the cooking in my childhood home, my Sicilian grandmother, who lived with us for many of my formidable years, often pitched in and taught us family recipes. In other words, I grew up eating like an Italian American. Continue reading
Posted in Opinions
Tagged Alton Brown, Anthony Bourdain, David Lebovitz, food chemistry, food philosophy, Giada De Laurentiis, Grant Achatz, Ina Garten, Michael Ruhlman, molecular gastronomy, slow food, sweet and savory, Tyler Florence