February 22, 2011
I almost always have a pot of brown rice handy in the refrigerator for use in a variety of recipes. Organic brown rice is gluten-free and a complex carbohydrate. When the grains you eat are 1) whole grains (as in not white or processed), and 2) whole grains (as in not ground to flour but […]
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September 30, 2009
“I’ll have the Roasted Tenderloin of Beef with Potato, Fennel, Leek and Artichoke Ragout, French Beans and Truffle Sauce.” This is what dining in the 21st century has become. There is a competition to see which chef can be the most daring, inventive, or at the very least who has the largest culinary vocabulary. I […]
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